by Susan Oliver

1/4 tsp. Dijon mustard
1/2 T. olive oil
1 tsp. cider vinegar
2 tsp. finely chopped shallots
1/2 T. olive oil
3/4 lb. fresh green beans (ends snapped)
pecans
crumbled blue cheese

Mix first four ingredients for dressing. Blanch beans in boiling water for 3 mins. or until just tender–do not overcook since they must be crisp. Drain in a colander and immediately put into a bowl of ice water to cool completely. Add in olive oil over moderately high heat, brown the pecans for about a minute or until they darken–stirring constantly. Drain on a paper towel. Salt lightly and chop coarsely. Combine the beans and dressing and then the nuts and 1/2 oz. of cheese and toss. Note: This is an easy and quick recipe that is good served at room temperature or warm. We have it every Thanksgiving because it is one of those dishes that can be prepared early and doesn’t require oven or stove space that is needed most for other things. And, everyone loves it!