Summer Green Bean Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup pine nuts
• 2 lbs green beans
• 6 tablespoons olive oil, divided
• 8 large shallots, thinly sliced
• 5 tablespoons wine vinegar
• 1 teaspoon dijon mustard
• 3 spring onions, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1 tablespoon lemon, zest of, coarsely grated

Recipe

• 1 spread the pine nuts in a dry, heavy skillet.
• 2 toast over medium heat, shaking the pan, until golden, about 5 minutes.
• 3 bring a large pot of salted water to the boil.
• 4 add the beans and cook over medium-high heat until tender, about 8 minutes.
• 5 drain and refresh under cold water; drain.
• 6 in a medium pan, heat 2 tblsps of the oil.
• 7 add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
• 8 add the vinegar and reduce by half, 1 to 2 minutes.
• 9 scrape the contents of the pan into a large bowl.
• 10 whisk in the mustard and the remaining 4 tblsps of olive oil.
• 11 add the green beans, scallions, dill and lemon zest and toss.
• 12 season with salt and pepper.
• 13 the salad can be made up to 3 hours ahead.
• 14 keep covered at room temperature.
• 15 sprinkle with toasted pine nuts and serve.