Ingredients
- 2 pounds Fresh green beans
- 3 cloves garlic, cut into pieces
- 1/2 pint yellow grape tomatoes, washed and cut in half
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons toasted and chopped pecans for garnish (substitute almonds or pine nuts if you'd prefer)
- 2 tablespoons red wine vinegar
- 1 teaspoon Salt
- 1 shallot
- 1/4 cup spicy brown mustard
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- For the dressing
Step 2
- Add all the ingredients to a blender and pulse until smooth. Taste the dressing and season, as needed.Refrigerate for at least 30 minutes.For the salad
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EQUIPMENT:
- Length: 30 minutes
Step 3
- Refrigerate the clean tomatoes until ready to assemble the salad.Blanch the green beans in boiling water for about three minutes.
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INGREDIENTS:
- Length: 3 minutes
Step 4
- Drain them and immediately place them in ice water. Once cold, drain and refrigerate until ready to assemble the salad.When ready to serve, add the green beans and tomatoes to a large bowl.
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INGREDIENTS:
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EQUIPMENT:
Step 5
- Drizzle the chilled dressing over the salad and toss to coat.
Step 6
- Serve on individual plates and garnish with the toasted pecans.
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INGREDIENTS:
Step 7
- Add more dressing as desired