Recipe courtesy of Ingrid Hoffmann

String Beans in Vinaigrette

Name: String Beans in Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 5 cups water; 1/4 pound string beans, ends snipped; 1 medium shallot, halved and finely chopped; 1 heaping tablespoon Dijon mustard; 1 teaspoon sherry vinegar; Salt and freshly ground black pepper; Extra-virgin olive oil, for serving, optional

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 6 servings

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Ingredients

5 cups water

1/4 pound string beans, ends snipped

1 medium shallot, halved and finely chopped

1 heaping tablespoon Dijon mustard

1 teaspoon sherry vinegar

Salt and freshly ground black pepper

Extra-virgin olive oil, for serving, optional

Directions

Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.