Green Beans with Warm Dijon Vinaigrette Recipe
Delicious Green Beans with Warm Dijon Vinaigrette.
- Total Time: 35 Minutes
- Yield: 6
Ingredients
- 1 lb fresh green beans, trimmed
- 2 tsp white wine vinegar
- 1 tsp sugar
- 1 tbsp finely minced red onion
- 1 clove garlic, finely minced
- 1 tsp Dijon mustard
- 1/2 tsp Spice Islands Thyme
- 1/8 tsp Sea Salt Adjustable Grinder
- 1/4 tsp Spice Islands Fine Grind Black Pepper
- 5 tbsp Corn Oil
- 1/4 cup toasted sliced almonds
- 2 tbsp grated Parmesan cheese
Directions
- To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper toweling. Set aside.
- Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
- Heat 1 tablespoon oil in large nonstick skillet. Add beans and sauté 3 three minutes. Add vinaigrette; stir beans to coat and sauté an additonal 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.
Tips
Both the vinaigrette and blanched green beans can be prepared ahead of time and kept in the refrigerator. Frozen Green Bean Variation: Skip the blanching step and sauté frozen beans in large covered skillet for 3 to 4 minutes. Follow remaining directions.
