Summer Green Bean Salad - cooking recipe

Ingredients

1/2 cup pine nuts
2 lbs green beans
6 tablespoons olive oil, divided
8 large shallots, thinly sliced
5 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 spring onions, finely chopped
1/4 cup fresh dill, finely chopped
1 tablespoon lemon, zest of, coarsely grated

Preparation

Spread the pine nuts in a dry, heavy skillet.
Toast over medium heat, shaking the pan, until golden, about 5 minutes.
Bring a large pot of salted water to the boil.
Add the beans and cook over medium-high heat until tender, about 8 minutes.
Drain and refresh under cold water; drain.
In a medium pan, heat 2 tblsps of the oil.
Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
Add the vinegar and reduce by half, 1 to 2 minutes.
Scrape the contents of the pan into a large bowl.
Whisk in the mustard and the remaining 4 tblsps of olive oil.
Add the green beans, scallions, dill and lemon zest and toss.
Season with salt and pepper.
The salad can be made up to 3 hours ahead.
Keep covered at room temperature.
Sprinkle with toasted pine nuts and serve.