Warm Green Bean Salad
1 quart green beans, blanched
1 cup cherry tomatoes, washed and cut up
1 cup shallots, sliced thin
4 cloves garlic, minced
2 T canola oil (I use the non-GMO version)
2 tsp. mustard powder
1 T Dijon or spicy brown mustard
2T white vinegar
2T white cooking wine
1 T honey
1/2 tsp black pepper
1/2 tsp salt
Bring a pot of water to a boil, and blanch the green beans until tender. Drain.
Heat the oil and saute the shallots and garlic cloves until golden brown and translucent.
Blend vinegar, mustards, honey, wine, pepper, and salt.
Toss the green beans, tomatoes, and vinaigrette. Sprinkle fried shallots and garlic on top.