|
|
| . | |
| Food for Thought | |
| . | |
| GREEN BEANS WITH DIJON & BLUE CHEESE | |
| 2 lb. green beans 1 Tbs Dijon mustard 2 Tbs cider vinegar 2 Tbs olive oil 1/4 cup chopped shallots 4 oz Blue cheese 1 cup pecans |
|
| . | |
| 1 | In a large bowl, mix dressing: vinegar, 1 Tbs oil, mustard and shallots. |
| 2 | Heat 1 Tbs oil in a small skillet and sauté pecans until lightly browned. |
| 3 | Trim beans and cook until crisp tender in copious boiling water. Drain quickly and plunge into ice water to stop cooking. |
| 4 | Toss with dressing, blue cheese and half the nuts. Sprinkle remaining nuts on top to serve. |
| Deena Bellman served at the Fall Brunch 2002, 2003 |
