Green Beans and Walnuts with Lemon Vinaigrette


  • 1 teaspoon Dijon mustard
  • 1/3 cup walnut oil or olive oil
  • 2 tablespoons minced shallot
  • 1 ½ pounds green beans, trimmed
  • 2/3 cup walnuts, toasted, coarsely chopped
  • 1 lemon

1. Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper. 2. Cook green beans in pot of boiling salted water until c...

View full recipe at SpringPad


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