Tangy Green Beans

Green beans with vinaigrette, bleu cheese and toasted nuts:

Boil green beans in lightly salted water for 4 minutes. Drain, run under cold water. Toss with a vinaigrette: 3T olive oil, 2 T red wine vinegar, 1T dijon mustard, s/p to taste. Top with bleu cheese crumbles and toasted nuts. Walnuts, pecans, almonds - your choice, they are all good!

This is really very good at any temp too, so coordinating dinner is a snap! If you don’t like bleu cheese, I’m sure some goat cheese or feta would be nice too. :slight_smile: