Green Bean Salad

By dlperkins

Ingredients

• 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
• 2 pounds green beans, trimmed
• 1 tablespoon extra-virgin olive oil
• 2 shallots, thinly sliced
• 1/3 cup dried cranberries
• 2 cloves garlic, finely chopped
• 3 ounces Parmesan cheese, shaved with a vegetable peeler

Preparation

Step 1

Vinaigrette: 1. In a small bowl, whisk vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking continuously until dressing is emulsified. Add chives; set aside. Green Beans: 1. 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. 2. Heat the oil in a medium-size 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. Makes 8 servings.