Green Bean Salad

Can you tell that we like chicken (made with Raspberry Lime Chicken) and green beans .....ha ha ....love finding new ways to prepare them - and this was awesome.  I really liked the green beans - except for next time I would lower the amount of olive oil in the vinaigrette cause it was a little "oily".  Such a good mix having the cranberries in there - and we thought you could always add chopped walnuts too.  We made rice too and it was a very complete meal.  ENJOY!

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.