Side
2 purplette onions
1 Tbs red wine vinegar
1 Tbs Dijon mustard
1 tsp honey
1/8 tsp salt (minimum)
1 black pepper (20+ grinds)
2 Tbs olive oil
3/4 lb green beans
2 Tbs parsley (optional)
2 Tbs almonds (optional)
2 Tbs goat cheese (optional)
0. Set water to boil
1. Mince the onions and mix with vinegar, salt and pepper. Let sit while you trim the green beans.
2. Salt the boiling water and add the green beans. Boil for 2 1/2 minutes. Remove the green beans to an ice water bath and let chill for 3-5 minutes.
3. Add the mustard, honey and olive oil to the onion mixture and mix the dressing. Taste for flavor balance.
4. Drain the cooled green beans, toss with the salad dressing. Serve and garnish with chopped parsley, almonds, goat cheese. Other toppings could be feta cheese, chopped olives, chopped basil.