Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

• 1/2 cup pitted Kalamata olives or other brine-cured black olives
• 2 shallots, finely chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon anchovy paste
• 2 1/2 teaspoons grated lemon peel
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon dried crushed red pepper
• 2/3 cup extra-virgin olive oil
• 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
• 1 pint grape tomatoes, left whole, or cherry tomatoes, halved

1. Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor.
2. Blend until finely chopped.
3. With machine running, gradually add oil and blend until almost smooth.
4. Season vinaigrette to taste with salt and pepper.
5. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes.
6. Drain.
7. Refresh beans under cold water; pat dry with paper towels.
8. (Vinaigrette and beans can be made 1 day ahead.
9. Cover separately; chill.)
10. Toss beans, tomatoes, and vinaigrette in large bowl to blend.
11. Season to taste with salt and pepper and serve.

olives, shallots, lemon juice, mustard, anchovy paste, thyme, red pepper, extravirgin olive oil, green beans, grape tomatoes

Taken from www.epicurious.com/recipes/food/views/green-bean-and-grape-tomato-salad-with-kalamata-vinaigrette-105280 (may not work)