Summer Green Bean Salad

1. 1

   1. Toast pine nuts in a dry heavy skillet until golden.

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   2. Bring a large saucepan of salted water to a boil. Add the beans and cook until tender, about 8 minutes. Drain and refresh under cold water, drain again.

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   3. Meanwhile in a medium skillet, heat 2 tblesp. of the oil. Add the shallots and cook over moderate heat, stirring often until caramelized, about 5 minutes. Add the vinegar and reduce by half, 1 to 2 minutes, scrape the contents of the skillet into a large bowl.

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   4. Whisk in the mustard and the remaining 4 tblesp. olive oil. Add the green beans, scallions, dill and lemon zest and toss. Season with salt and pepper. Sprinkle the pine nuts on top and serve.

5. 5

   3

* Per serving · 4 servings · Values may vary.