Green Beans and Walnuts with Lemon Vinaigrette

By tammy1365

Ingredients

• 1 lemon
• 1 teaspoon Dijon mustard
• 1/3 cup walnut oil or olive oil
• 2 tablespoons minced shallot
• 1 1/2 pounds green beans, trimmed
• 2/3 cup walnuts, toasted, coarsely chopped

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.