Green Beans with Lemon-Mustard Vinaigrette

  • 1/2 pound green beans, washed and trimmed
  • 1 Tbsp whole grain mustard
  • Juice of half a lemon
  • 2 Tbsp olive oil
  • 1 tsp. sugar
  • Salt and pepper
  • Sliced almonds (optional)

Bring a large pot of water to a bowl.  Meanwhile, add ice to a large bowl and add about a cup of cold water.  Add green beans to the boiling water, turn to low heat, and cook for about 4 minutes, testing a bean to make sure it is cooked, but still has a nice crunch.  Turn off heat, drain beans and transfer to the ice water to stop the cooking process.  Drain and dry the green beans and set aside.

In a bowl, whisk together the mustard, lemon juice, olive oil, sugar, and a pinch of salt and pepper.  If it is needed, season with more salt and pepper.  Toss the green beans with the dressing, top with some sliced almonds and serve.