Recipe By : Bon Appetit January 1994
Serving Size : 12 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Salads & Salad Dressings To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds green beans -- trimmed, cut into
- 2-inch pieces
3 tablespoons country-style dijon mustard
1/4 cup sherry wine vinegar
2/3 cup olive oil
1/3 cup shallots -- minced
2 cherry tomatoes -- halved
Cook beans in large pot of boiling salted water until crisp-tender,
about 5 minutes. Drain. Refresh under cold water; drain well.
Transfer to large bowl.
Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix
in shallots. (Can be prepared 1 day ahead. Cover beans and dressing
separately. Refrigerate beans; let dressing stand at room
temperature.)
Mix dressing and tomatoes into beans. Season to taste with salt and
pepper.
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