Serves 2

Green BeansIngredients:
¼ teaspoon Dijon mustard
1 teaspoon cider vinegar
2 teaspoons finely chopped shallot
1 tablespoon olive oil, divided
½ cup pecans
¾ pound fresh green beans
1 ½ ounce blue cheese

1. In a large bowl prepare dressing whisking together mustard, vinegar, shallot and 1 ½ teaspoon oil for dressing.
2. In a small skillet, heat 1½ teaspoon oil, over moderately high heat.  Add the pecans and salt to taste; sauté stirring frequently, about one minute.  Transfer to a paper towel; coarsely chop when cool.
3. In a large saucepan of boiling salted water blanch beans until tender, but still crisp, about three minutes; drain and transfer to a bowl of ice water.  Stir until cool.  Drain well and add to dressing.
4. Crumble blue cheese over bean mixture and toss with half the pecans.  Serve topped with remaining pecans.

Another green bean recipe!!!  Well, we really like green beans, and we can buy them fresh most of the time here in Texas.  This recipe has a very distinct taste and goes well with a number of different meat dishes.