Green Bean and Red Onion Salad with Warm Cider Vinaigrette

• 1/2 cup frozen apple juice concentrate, thawed
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil
• 2 teaspoons Dijon mustard
• 1 teaspoon mustard seeds
• 6 ounces green beans, trimmed, cut in half on deep diagonal
• 4 cups (packed) baby greens (about half of 4.5-ounce package)
• 1/2 cup finely chopped red onion
• 2 large radishes, trimmed, halved, thinly sliced
• 1 tablespoon finely chopped bread-and-butter pickles

1. Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes.
2. Remove from heat.
3. Whisk in vinegar, oil, mustard, and mustard seeds.
4. Season vinaigrette with salt and pepper.
5. (Can be made 1 day ahead.
6. Cover and chill.
7. Rewarm before using.)
8. Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well.
9. Transfer beans to large bowl; cool slightly.
10. Add greens, onion, radishes, and pickles.
11. Toss with enough vinaigrette to coat.

apple juice concentrate, apple cider vinegar, vegetable oil, mustard, mustard seeds, green beans, baby greens, red onion, radishes, bread

Taken from www.epicurious.com/recipes/food/views/green-bean-and-red-onion-salad-with-warm-cider-vinaigrette-104699 (may not work)