Green Beans with Roasted-Onion Vinaigrette
Yield: 8 servings
Ingredients:
2 red onions, peeled (about 1 lb.)
4 tsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. black pepper
2 sprigs fresh thyme
1 Tbsp. chopped fresh dill
3 Tbsp. Champagne vinegar or white wine vinegar
1 Tbsp. stone-ground mustard
2 lb. green beans, trimmed, steamed and chilled
1. Preheat oven to 400 degrees.
2. Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil.
3. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions for one hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar and mustard in a small bowl.
4. Toss the beans with the vinaigrette.
B-man
