Ingredients

  • 2 pounds Fresh green beans
  • 3 cloves garlic, cut into pieces
  • 1/2 pint yellow grape tomatoes, washed and cut in half
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons toasted and chopped pecans for garnish (substitute almonds or pine nuts if you'd prefer)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Salt
  • 1 shallot
  • 1/4 cup spicy brown mustard

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • For the dressing

Step 2

  • Add all the ingredients to a blender and pulse until smooth. Taste the dressing and season, as needed.Refrigerate for at least 30 minutes.For the salad
  • EQUIPMENT:
  • Length: 30 minutes

Step 3

  • Refrigerate the clean tomatoes until ready to assemble the salad.Blanch the green beans in boiling water for about three minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 4

  • Drain them and immediately place them in ice water. Once cold, drain and refrigerate until ready to assemble the salad.When ready to serve, add the green beans and tomatoes to a large bowl.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Drizzle the chilled dressing over the salad and toss to coat.

Step 6

  • Serve on individual plates and garnish with the toasted pecans.
  • INGREDIENTS:

Step 7

  • Add more dressing as desired