Heirloom Tomatoes and Fresh Green Beans

By akselden

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 8 ounces fresh green beans, trimmed
• 2 pounds fresh heirloom tomatoes or
• garden tomatoes
• 1/2 cup chopped red onion
• 1 tablespoon chopped fresh tarragon
• Sherry Vinaigrette (see recipe)

Preparation

Step 1

Bring medium-sized pot of water to boil; add salt and baking soda. Return to boil; add beans and cook; uncovered, 3-to5 minutes or until crisp-tender. Drain beans and submerge in ice water to chill; drain and pat dry. Slice tomatoes into thin wedges.
Combine tomato wedges, beans, onion, and tarragon in large serving bowl. Add Sherry Vinaigrette and toss to coat. Serve immediately. Serves 8 to 10.

Sherry Vinaigrette:
In screw-top jar combine 3 tablespoons sherry vinegar; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon Dijon-style mustard; 1 small clove garlic, minced; 1 tablespoon finely chopped shallot; 1/2 teaspoon cracked black pepper; and 1/8 teaspoon salt.
Cover and shake well. Season to taste with additional salt