Servings: Makes 8 servings

1 lemon 1 lemon
1 tsp. dijon mustard 1 tsp. dijon mustard
⅓ cup walnut oil or olive oil ⅓ cup walnut oil or olive oil
2 Tbsp. minced shallot 2 Tbsp. minced shallot
1½ pounds green beans, trimmed 1½ pounds green beans, trimmed
⅔ cup walnuts, toasted, coarsely chopped ⅔ cup walnuts, toasted, coarsely chopped

Remove peel from lemon with vegetable peeler and cut into very fine strips.
Cut lemon in half. Squeeze enough juice to measure 2 tablespoons and transfer to a small bowl.
Whisk in mustard, then oil and shallot. Season with salt and pepper to taste.
Cook green beans in pot of boiling water until crisp-tender, 5 to 6 minutes. Drain and pat dry.
Combine beans, walnuts, and lemon peel strands in a large bowl. Add dressing; toss to coat and serve.

173 calories  173 calories