Summer Green Bean Salad

• 1/2 cup pine nuts
• 2 pds. green beans
• 1/4 cup plus 2 tblesp. olive oil
• 8 shallots, thinly sliced
• 1/4 cup plus 1 tblesp. champagne vinegar or white wine vinegar
• 1 tsp. dijon mustard
• 3 medium scallions, finely chopped
• 1/4 cup plus 1 tblesp. fresh dill, finely chopped
• 1 tblesp. finely chopped lemon zest
• salt and freshly ground pepper

1. 1. Toast pine nuts in a dry heavy skillet until golden.
2. 2. Bring a large saucepan of salted water to a boil. Add the beans and cook until tender, about 8 minutes. Drain and refresh under cold water, drain again.
3. 3. Meanwhile in a medium skillet, heat 2 tblesp. of the oil. Add the shallots and cook over moderate heat, stirring often until caramelized, about 5 minutes. Add the vinegar and reduce by half, 1 to 2 minutes, scrape the contents of the skillet into a large bowl.
4. 4. Whisk in the mustard and the remaining 4 tblesp. olive oil. Add the green beans, scallions, dill and lemon zest and toss. Season with salt and pepper. Sprinkle the pine nuts on top and serve.
5. 3

pine nuts, green beans, olive oil, shallots, champagne vinegar, dijon mustard, scallions, fresh dill, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/summer-green-bean-salad-50122361 (may not work)