GREEN BEAN SALAD

By DeniseRedHorse

Ingredients

• VINAIGRETTE:
• 2 TABLESPOONS RED WINE VINEGAR
• 2 TEASPOONS DIJON MUSTARD
• 1/4 TEASPOON SALT
• 1/4 TEASPOON BLACK PEPPER
• 5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 4 TABLESPOONS SNIPPED FRESH CHIVES
• GREEN BEANS:
• 2 POUND GREEN BEANS, TRIMMED
• 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
• 2 LARGE SHALLOTS, THINLY SLICED
• 1/3 CUP DRIED CRANBERRIES
• 2 CLOVES GARLIC, FINELY CHOPPED
• 3 OUNCES PARMESAN, SHAVED WITH A VEGETABLE PEELER

Details

Servings 8

Preparation

Step 1

1. VINAIGRETTE: IN A SMALL BOWL, WHISK VINEGAR, MUSTARD, SALT AND PEPPER. DRIZZLE IN THE OLIVE OIL, WHISKING CONTINUOUSLY UNTIL DRESSING IS EMULISIFIED. ADD CHIVES, SET ASIDE.

2. GREEN BEANS: BRING LARGE POT OF LIGHTLY SALTED WATER TO BOIL. ADD BEANS; SIMMER 5 MINUTES OR UNTIL CRISP-TENDER. DRAIN; PLACE IN SERVING BOWL. TOSS WITH VINAIGRETTE DRESSING.

3. HEAT THE OIL IN A MEDIUM-SIZED SKILLET OVER MEDIUM HEAT. ADD SHALLOTS, CRANBERRIES AND GARLIC. COOK ABOUT 6 MINUTES OR UNTIL SOFTENED. POUR OVER BEANS AND TOSS. TOP WITH PARMESAN CHEESE AND SERVE.