Ingredients
1 lemon
1 teaspoon Dijon Mustard
1/3 cup walnut oil or olive oil
2T minced shallot
1-1/2# green beans, trimmed
2/3 cup walnuts, toasted, coarsely chopped
Preparation
Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Season with salt and pepper.
Cook green beans in pot of boiling salted water until crisp-tender, 5-6 minutes. Drain; pat dry.
Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.
