Green Beans with Mustard Vinaigrette

I haven't updated the blog in quite some time. Things have been so busy lately and will be busy now through the end of the year. That said, postings may be few and far between until things calm down.

Back to food, this was a great side dish that took no time to make. Preparing the green beans is what took the most time. I love the combination of onions, green beans, and Dijon mustard. The flavors worked well together. I chose to serve this with pork chops and mashed potatoes. I let the green beans take the lead on this dinner.

4 teaspoons Dijon mustard
2 teaspoons course-grained mustard
2 tablespoons white-wine vinegar (I used a pear Chardonnay vinegar)
6 tablespoons olive oil (I prefer extra virgin olive oil)
Kosher salt
1 1/2 pounds green beans
1/2 small read onion cut into thin slices

1. Make the vinaigrette in a small bowl. Whisk the mustards and vinegar. Whisking constantly, add the oil in a slow and steady stream.
2. Prepare an ice bath for the beans. Bring a large pot of heavily salted water to a boil. Cook the beans until they are crisp-tender (about five minutes). Transfer the beans to an ice bath to stop the cooking and drain.
3. Add the beans to the vinaigrette and toss in the onions. Serve at room temperature.