String Bean Salad

• 2 pounds string beans, trimmed
• 1 clove garlic minced (green part removed)
• 1 to 2 tablespoons Dijon mustard
• 1/4 to 13 cup Balsamic vinegar
• 23 cup extra virgin olive oil
• Coarse salt and freshly ground pepper to taste

1. Steam the string beans.
2. While they are cooking, make the vinaigrette.
3. Combine the garlic, mustard and vinegar.
4. Beat in the oil to form an emulsion.
5. Season to taste with salt and pepper.
6. Toss the beans in this mixture while they are hot and serve them at room temperature.

string beans, garlic, mustard, balsamic vinegar, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/3351 (may not work)