Ingredients

1/2 cup pine nuts

2 pds. green beans

1/4 cup plus 2 tblesp. olive oil

8 shallots, thinly sliced

1/4 cup plus 1 tblesp. champagne vinegar or white wine vinegar

1 tsp. dijon mustard

3 medium scallions, finely chopped

1/4 cup plus 1 tblesp. fresh dill, finely chopped

1 tblesp. finely chopped lemon zest

salt and freshly ground pepper

Preparation

  1. Toast pine nuts in a dry heavy skillet until golden.
  2. Bring a large saucepan of salted water to a boil. Add the beans and cook until tender, about 8 minutes. Drain and refresh under cold water, drain again.
  3. Meanwhile in a medium skillet, heat 2 tblesp. of the oil. Add the shallots and cook over moderate heat, stirring often until caramelized, about 5 minutes. Add the vinegar and reduce by half, 1 to 2 minutes, scrape the contents of the skillet into a large bowl.
  4. Whisk in the mustard and the remaining 4 tblesp. olive oil. Add the green beans, scallions, dill and lemon zest and toss. Season with salt and pepper. Sprinkle the pine nuts on top and serve.

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