Green Beans with Lemon-Mustard Vinaigrette
Serves 4 as a side dish
2 pounds green beans, washed and trimmed
1 tbsp Dijon mustard
1/4 cup fresh lemon juice
1/3 cup olive oil
1 tsp lemon zest
salt and pepper
Steam Green Beans over boiling water so they are bright green but not soft. Should be crunchy when eating them.
In a bowl, whisk together the mustard, lemon juice, olive oil, lemon zest and a pinch of salt and pepper. If it is needed, season with more salt and pepper.
Toss the green beans with the dressing and serve.
At Christmastime I trade the green beans for Asparagus. Then wrap the asparagus in strings of lemon. Both recipes are wonderful. Enjoy!