Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pine nuts -or white wine vinegar
2 lb Green beans 1 ts Dijon mustard
1/4 c Plus 2 tbs olive oil 3 md Scallions, finely chopped
8 lg Shallots (10oz) 1/4 c Dill, finely chopped
-thinly sliced 1 tb Lemon zest, finely chopped
1/4 c Plus 1 tbs Salt and pepper to taste
-champagne vinegar

1. Spread the pine nuts in a dry heavy skillet. Toast over moderate
heat, shaking the pan, until golden, about 5 minutes.

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

3. Meanwhile, in a medium nonreactive skillet, heat 2 tbs 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.

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

Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95

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