GREEN BEANS AND WALNUTS WITH LEMON VINAIGRETTE
Steps:
- Zest lemon. Cut lemon in half. Squeeze enough juice to measure 2 T; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper. Cook green beans in pot of boiling salted water until crisp tender, 5-6 minutes. Drain; pat dry. Combine beans, walnuts, and lemon zest in a large bowl. Add dressing; toss to coat. Season with salt & pepper to taste.
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