December 2017
Ingredients
- 1 teaspoon poppy seeds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white-wine vinegar or rice-wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 tablespoon minced shallot
- 1/8 teaspoon salt, or to taste
- 1 pound green beans, stem ends trimmed
- Freshly ground pepper, to taste
Preparation
Dressing:
1. Heat a skillet over medium-low heat.
2. Add poppy seeds and toast, stirring, until fragrant, for about 1 minute.
3. Transfer poppy seeds to a small bowl and let cool.
4. Add oil, vinegar, mustard, honey, shallot, salt and pepper, and whisk until blended.
Green Beans:
1. Cook beans in a large pot of boiling water until just tender (about 5 to 7 minutes).
2. Drain the water.
3. Warm the dressing in a large skillet over medium heat.
4. Add beans and toss to coat.
Make-ahead tip: You can keep the dressing in a covered container in the refrigerator for up to two days.
Nutritional Information
- Serving size: 1/2 cup
- Calories: 113
- Carbs: 11g
- Fat: 8g
- Protein: 2g
- Sodium: 104mg
- Sugar: 3g