Green Beans with Shallot-Mustard Vinaigrette
(makes 4 servings, or 6-8 side servings)
- 4 c green beans
- 1 shallot, finely diced
- 4 tsp olive oil
- 4 tsp apple cider vinegar
- 4 tsp grainy mustard
- 2 tsp honey
- 4 oz feta (optional)
- 2 Tbs toasted pine nuts (optional)
Trim & wash green beans, then steam uncovered for ~ 2 minutes (until bright green and tender-crisp). To arrest cooking, run immediately under very cold water or plunge into ice-water bath, then drain and pat dry. Heat pan over medium heat 60 seconds, add 2 tsp olive oil. Sauté shallots, stirring frequently until translucent. Add remaining olive oil, mustard, honey and apple cider vinegar to deglaze pan, and reduce for ~1-2 minutes. Toss vinaigrette well with green beans and serve.
Option #1: Top each serving with 1 oz crumbled feta.
Option #2: Top each serving with ½ Tbs toasted pine nuts.
Note: remove feta for vegan dish or to lower fat and/or calorie content (103 calories per serving). Delicious as is, or substitute feta for ½ Tbs pine nuts per serving (138 calories/serving) and honey for agave nectar or maple syrup for a vegan version.
Nutrition Facts per ¼ recipe (with feta): 178 kcal, 10.8g fat, 15.6g carbohydrates (3.8g fibre, 5.6g sugar), 6.5g protein, Vit A 23%, Vit C 33%, Calcium 19%, Iron 9%
(based on 2000 kcal diet)