1 pound green beans or combined with yellow wax beans, trimmed one side

3 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

2 teaspoons white-wine vinegar

1 shallot, minced

1/2 cup toasted chopped walnuts – optional


Blanch beans in boiling salted water. When al dente, about 3 minutes, drain beans and immerse into a large bowl filed with ICE cold water. This will stop the cooking process and keep them bright green. Whisk together remaining ingredients, add salt and pepper to taste. Toss beans with dressing, taste and re-season if necessary, with salt and pepper. Garnish with chopped walnuts!


Serves 4-6

pumpkin bread