Green Beans With Warm Dijon Vinaigrette - cooking recipe

Ingredients

1 pound fresh green beans, trimmed
2 teaspoons white wine vinegar
1 teaspoon sugar
1 tablespoon finely minced red onion
1 clove garlic, finely minced
1 teaspoon Dijon mustard
1/2 teaspoon Spice Islands(R) Thyme
1/8 teaspoon Spice Islands(R) Sea Salt
1/4 teaspoon Spice Islands(R) Fine Grind Black Pepper
5 tablespoons Mazola(R) Corn Oil
1/4 cup toasted sliced almonds
2 tablespoons grated Parmesan cheese

Preparation

To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.