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This recipe is great and can be used in several ways. For instance, you can fry or roast the green beans instead of steaming them. Also, the vinaigrette works in a lot of other applications. Have fun with it!
1 teaspoon sea salt
¼ pound green beans, stem tip removed
2 tablespoons balsamic vinegar
2 tablespoons Iio Jozo fig vinegar
2 teaspoons Dijon mustard
¾ cup extra virgin olive oil
¼ cup scallions, chopped
1 tablespoon chervil, chopped
Bring a medium-sized pot of salted water to a boil. Prepare an ice bath. Add green beans to boiling water and cook for 2 to 3 minutes, until the green beans are just tender, but still have crisp bite. Remove the beans and plunge into ice water to stop the cooking. When the green beans have cooled, drain them and place in a mixing bowl. In a separate bowl, add the vinegars and mustard and season to taste with salt and pepper. Slowly whisk in the olive oil. Mix in the scallions and chervil. Pour the vinaigrette over the greens beans and toss. Check for seasoning, serve immediately.