Green Beans in Mustard-SherryKelly
- 1 1/4 lb. green beans
- 1 Tbsp. Dijon-style mustard
- 1 1/2 Tbsp. dry Sherry
- 1 Tbsp. Sherry wine vinegar
- 1 Tbsp. walnut or olive oil
- 1/4 cup very thinly sliced scallion greens
Steam the green beans until crisp (6-8 minutes). Let beans cool.
In a small bowl, combine the mustard and Sherry. Add the vinegar and oil, mix well.
Transfer the green beans to a serving dish. Pour the dressing over the green beans, and add the scallions. Toss until fully coated. Season with salt and pepper.
Cover and refrigerate until serving.