Charred Summer Beans Almandine

• 2 Large handfuls of haricot vert (about 4 cups)
• 1/3 cup Slivered almonds, toasted
• 1/4 cup Almond butter
• 2 tablespoons White balsamic vinegar
• 1 tablespoon Sherry vinegar
• 2 tablespoons Shallot, minced
• 2 teaspoons Garlic, minced
• Zest of 2 lemons, divided
• Salt and pepper, to taste

1. For the vinaigrette, add almond butter, vinegars, 1T lemon zest, shallot, garlic, and half of the almonds to a large bowl. Whisk together and drizzle in oil to emulsify. Season to taste and set aside.
2. Bring a large pot of well-salted water to a boil. Cook green beans for one minute and blanche in ice water to stop the cooking. Dry completely.
3. Heat a cast iron skillet on high heat. When cast iron is piping hot, dry fry the beans until they are blistered, about 5-7 minutes, turning every so often to evenly char. Once charred, add beans to dressing bowl. Mix well to evenly distribute dressing, making sure every bean is coated. Plate and finish beans with lemon zest and reserved slivered almonds. Enjoy!

handfuls of haricot vert, almond butter, white balsamic vinegar, sherry vinegar, shallot, garlic, lemons, salt

Taken from food52.com/recipes/77616-charred-summer-beans-almandine (may not work)