(Recipe from Cooking Light)
•1/2 teaspoon grated lemon rind
•1 tablespoon fresh lemon juice
•2 teaspoons extra virgin olive oil
•1 teaspoon Dijon mustard
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 garlic cloves, minced
•2 1/2 pounds green beans, trimmed
•1/3 cup sliced almonds, toasted
•1 tablespoon fresh thyme leaves (optional)
•To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.
•To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.
•I love the fresh lemon flavor of this vinaigrette and always double the recipe to use as a salad dressing.