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1
Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes.
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2
Drain, and shock in ice water to cool.
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3
Put all of the ingredients in a large glass bowl.
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4
Toss to coat the vegetables evenly with the olive oil.
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5
Refrigerate for 8 hours.
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6
Serve in shallow glass dishes with the crackers.
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7
In a mixing bowl, combine the flour, cayenne, salt, mustard, and butter.
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8
Mix until mixture resembles a coarse crumb-like mixture.
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9
Add the cheese and mix well.
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10
Add the water a tablespoon at a time and let sit for 1 minute.
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11
Either using a fork or your hands, carefully press the mixture together to form a soft ball.
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12
Wrap in plastic wrap and refrigerate for at least 30 minutes.
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13
Remove the dough from the refrigerator and place it on a lightly floured surface.
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14
Roll the dough out on the floured surface into a rectangle 16 by 12 inches in diameter and 1/8-inch thick.
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15
Cut the dough into 3 by 1-inch strips.
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16
Place on a parchment lined baking sheet and bake in a preheated 350 degree oven until golden brown and crispy, about 10 to 12 minutes.
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17
Remove from the oven and cool completely.
