Green And Yellow String Beans With Almonds And Granny Smiths

• Salad
• 10 ounces green beans
• 10 ounces yellow wax beans
• 2 granny smith apples
• 1/2 cup walla walla onion, cut into crescents (my addition) (optional)
• 1/3 cup sliced almonds, toasted
• mache or boston lettuce
• Belgian endive
• Vinaigrette Number 1
• 1/2 cup grapeseed oil
• 1 lemon, juice of
• 1 teaspoon grated fresh ginger
• salt
• pepper
• Vinaigrette Number 2
• 4 tablespoons lemon juice
• 1/3 cup grapeseed oil
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar (either regular or seasoned)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar

1. In a non-reactive bowl, combine the vinaigrette ingredients of your choice and whisk well. Best prepared 1 hour in advance.
2. In a clean, dry cast iron skillet, lightly toast the almond slices and allow to cool.
3. Cut the tips off both ends of the string beans; cook beans uncovered in boiling lightly salted water until crisp-tender.
4. Once the beans are cooked, drain and immerse immediately in cold water to halt the cooking process. Drain again. Set aside.
5. Peel the apples; seed, core and cut into strips.
6. Combine the vinaigrette, beans, apples, (onions if using) and almonds in a non-reactive salad bowl. Chill until ready to serve.
7. If desired, the salad can be served on a bed of mache or Belgian endive.

salad, green beans, beans, granny smith apples, walla walla onion, almonds, mache, endive, grapeseed oil, lemon, ginger, salt, pepper, lemon juice, grapeseed oil, sesame oil, rice vinegar, soy sauce, brown sugar

Taken from www.food.com/recipe/green-and-yellow-string-beans-with-almonds-and-granny-smiths-157819 (may not work)