Summer Green Bean Salad

1. 1

   Spread the pine nuts in a dry, heavy skillet.

2. 2

   Toast over medium heat, shaking the pan, until golden, about 5 minutes.

3. 3

   Bring a large pot of salted water to the boil.

4. 4

   Add the beans and cook over medium-high heat until tender, about 8 minutes.

5. 5

   Drain and refresh under cold water; drain.

6. 6

   In a medium pan, heat 2 tblsps of the oil.

7. 7

   Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.

8. 8

   Add the vinegar and reduce by half, 1 to 2 minutes.

9. 9

   Scrape the contents of the pan into a large bowl.

10. 10

    Whisk in the mustard and the remaining 4 tblsps of olive oil.

11. 11

    Add the green beans, scallions, dill and lemon zest and toss.

12. 12

    Season with salt and pepper.

13. 13

    The salad can be made up to 3 hours ahead.

14. 14

    Keep covered at room temperature.

15. 15

    Sprinkle with toasted pine nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.