Dressing for beans
- 1 t Dijon mustard
- 1 large shallot, diced
- 1 clove garlic
- ½ c white balsamic vinegar
- 1/8 c honey
- 1 T lemon juice
- ¼ c ice wine (dessert wine)
- ½ c oil (preferably cold-pressed canola oil)
- 1 T butter
Place all ingredients except oil and butter in a blender. Blend ingredients and slowly drizzle in canola oil. Reserve emulsified dressing for green beans.
The dressing will work for about 2 lbs of green beans.
Beans
Lightly blanch green beans in salted water. Toss in dressing and add 1 tablespoon butter. Toss again to make sure butter has melted and serve. Serves 4-6.