Green Bean Salad
1 clove of garlic
1 lb green beans, washed and trimmed (about 3 cups trimmed)
2 tablespoons olive oil
2 teaspoons Dijon mustard
4 tablespoons chopped walnuts
2 teaspoons red wine vinegar
4 tablespoons chopped red onion
1 medium shallot, finely chopped
1/4 teaspoon dried basil
1 teaspoon lemon juice
salt & pepper
Mince the clove of garlic. In a bowl, combine and toss the minced garlic, green beans, 1 tablespoon olive oil, salt and pepper. Spread them evenly over a baking sheet and roast them in a 375F oven for about 30 minutes.
Toast the walnuts in a small dry skillet over medium heat for a couple of minutes and then transfer them to a small bowl to cool. Add to the bowl the remaining olive oil, mustard, vinegar, onion, shallot, basil, lemon juice, salt, and pepper. Mix everything together.
Transfer everything into a big, serving bowl and whisk. Refrigerate for at least two hours before serving.