Makes 8 servings
Ingredients:
Vinaigrette
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
1/4 teaspoon salt and pepper
5 tablespoons olive oil
4 tablespoons snipped fresh chives
Green Beans
2 lb green beans, trimmed
1 tablespoon olive oil
2 large shallots, thinly sliced
1/3 cup dried cranberries
2 cloves garlic, finely chopped
3 oz Parmesan cheese (I shaved with a veggie peeler to make bigger pieces - worked great)
Vinaigrette: in a small bowl, whisk vinegar, mustard, salt, and pepper. Drizzle in olive oil, whisking continuously until dressing is emulsified. Add chives; set aside.
Green Beans: bring large pot of water to boil - add beans and simmer 5 minutes until crisp-tender. Drain; place in serving bowl. Toss with vinaigrette dressing.
Heat the oil in a medium-size skillet over medium heat. Add shallots, cranberries, and garlic. Cook about 6 minutes or until softened. Pour over beans and toss. Top with Parmesan cheese and serve.
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