2 1/2 lbs. fresh green beans
1/2 t. grated lemon zest
1 T. fresh lemon juice
2 t. olive oil
1 t. Dijon mustard
2 garlic cloves, minced
Salt & pepper to taste
Cook bean in large pot of boiling water for about 4 minutes or until crisp-tender. Drain well. To prepare vinaigrette: Combine all of the ingredients (except the beans) in a small bowl; whisk. Add beans and toss to coat.
Serves 4
From the kitchen of ... Mark and Shannon
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