Recipe: Spicy Green Beans

SERVES 4 – 6
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For the Green Beans and Shallots:

3 Tablespoons kosher salt
2 large shallots, thinly sliced
1 ½ pounds string beans, trimmed
1 Tablespoon apple cider vinegar, preferably raw
½ teaspoon sea salt pinch freshly ground black pepper

For The Vinaigrette:

2 Tablespoons freshly squeezed lemon juice
1 Tablespoon Dijon mustard
1 small glove garlic, crushed
1 teaspoon mild honey, preferably raw
½ teaspoon sea salt
1/8 teaspoon cayenne pepper
3 Tablespoons unrefined, cold pressed, extra virgin olive oil

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1. Spread a clean kitchen towel on a baking sheet and set aside.

2. In a large pot, bring 3 quarts water to a boil. Add kosher salt.

3. Place the sliced shallots in a bowl and cover with 2 cups of the boiling water. Cover the bowl with a plate and set aside for 10-15 minutes.

4. Drop the beans in to the remaining boiling water and cook, uncovered, for 4 to 6 minutes, until crisp tender. Drain the beans and spread them on the cloth-lined pan.

5. Drain the shallots and toss them with the vinegar, the remaining ½ teaspoon salt, and pepper. Set aside.

6. To make the vinaigrette, combine the lemon juice, mustard, garlic, honey, salt and cayenne in a large mixing bowl. Whisk until smooth. Slowly whisk in the oil until creamy.

7. Drain the shallots once again and squeeze dry. Add the shallots and the string beans to the vinaigrette and toss well.

8. Let it marinate for 15 minutes at room temperature before serving.