Ice Wine-Glazed Green Beans

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.


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.