Green Edible Bean Salad Amongst Tangerine Vinaigrette
Ingredients:
2 lb "French" light-green beans (the skinny kind, AKA haricot verts), steamed
1/4 loving cup toasted pino nuts
1/4 loving cup dried cranberries or cherries or a mixture of the two
2-3 strips thick cutting bacon, cooked too crumbled (optional)
dressing:
1 large shallot, minced
2 tablespoons olive oil
2 tablespoons crimson vino vinegar
1 tablespoon pepper sherry
1 tablespoon tangerine zest
2 tablespoons tangerine juice
1/2 teaspoon Dijon mustard
common salt
pepper
Directions:
Whisk together all of the dressing ingredients or milk tremble it inward a dressing shaker until shine too emulsified. Set aside. Toss together the other ingredients inward a large bowl. Drizzle amongst dressing. Toss again. Serve hot, warm or cold.
2 lb "French" light-green beans (the skinny kind, AKA haricot verts), steamed
1/4 loving cup toasted pino nuts
1/4 loving cup dried cranberries or cherries or a mixture of the two
2-3 strips thick cutting bacon, cooked too crumbled (optional)
dressing:
1 large shallot, minced
2 tablespoons olive oil
2 tablespoons crimson vino vinegar
1 tablespoon pepper sherry
1 tablespoon tangerine zest
2 tablespoons tangerine juice
1/2 teaspoon Dijon mustard
common salt
pepper
Directions:
Whisk together all of the dressing ingredients or milk tremble it inward a dressing shaker until shine too emulsified. Set aside. Toss together the other ingredients inward a large bowl. Drizzle amongst dressing. Toss again. Serve hot, warm or cold.
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