1 pound green beans, trimmed
1 teaspoon salt
1 clamshell (5 ounces) baby kale, roughly chopped into bite sized pieces
2 tablespoons pine nuts
Zest from 1 lemon
Parmesan cheese (optional)
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon brown mustard
6 tablespoon extra-virgin olive oil
Bring 2 quarts water to boil in a large saucepan over high heat. Add green beans and salt, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Fill a large bowl with ice water. Drain beans then transfer to ice water bath. Drain beans from ice water when they no longer feel warm to the touch. Dry with paper towels and set aside.
Meanwhile, combine vinegar and minced shallots in a small bowl and allow to sit for at least 15 minutes. Stir in mustard and a pinch of salt and pepper then whisk in the extra-virgin olive oil.
In a medium mixing bowl, combine green beans and kale. Stir in dressing and lemon zest. Adjust seasonings with salt and pepper. Allow to marinate in the refrigerator for at least 30 minutes. Top with pine nuts and parmesan cheese (if using) before serving.
Recipe: Beth Blessing