Author Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Medium Saucepan
Ingredients
Vinaigrette:
3tbspolive oil
1-2tbspfresh lemon juice
¾tspDijon mustard
Honey, to taste
1clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Salad:
½lbgreen beans
handful of cherry tomatoes, halved
¼red onion, sliced thinly**Soak in ice water for 10 minutes if their flavor is too strong.
Feta cheese crumbles, to taste
Instructions
Make the vinaigrette by combining the olive oil, lemon juice, Dijon mustard, honey, garlic, sea salt, and freshly cracked black pepper, to taste in a small jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.
Bring a medium saucepan of water to boil over medium-high heat. Season the water very well with sea salt. Add the green beans and simmer for 2 minutes (crisp-tender) to 3 minutes (tender).
Immediately remove the green beans from the boiling water and plunge them into a large bowl of ice water to stop the cooking process and to preserve the bright green color.
Place the green beans on a tea towel to drain the water completely. Trim the green bean ends and cut them in half then place into a serving bowl.
Add the tomatoes and red onion to the bowl then drizzle with some of the well-shaken vinaigrette; toss to coat evenly.
Top with feta cheese crumbles and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.