Green Beans with Fig Vinaigrette

By Jan

Serves 4

Ingredients

• 1 lb. green beans, trimmed
• 1/4 cup white wine or champagne vinegar
• 1 small shallot or garlic clove, minced
• 1/2 tsp Dijon mustard
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup dried black mission figs, finely chopped
• 2 tsp fresh thyme leaves, minced
• salt and black pepper

Preparation

Step 1

Bring a large pot of salted water to a rolling boil over high heat. Add the green beans and cook until crisp-tender, about 3 minutes. Drain the beans in a colander, then rinse under cold running water until cool to the touch to stop the cooking process and set the color. Set aside.

In a medium bowl, whisk the white wine vinegar, shallot, mustard, and balsamic vinegar. Continue to whisk and slowly drizzle in the olive oil. Stir in the figs and thyme, and season with salt and pepper.

Return the bean pot to the stove and heat over medium-low heat. Shake excess water off beans and add to pot. Drizzle enough vinaigrette to coat; toss until evenly dressed. Taste and adjust salt and pepper. Serve immediately.