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Ingredients
  • 1½ pounds green beans, trimmed
  • 3 tablespoons olive oil, divided
  • 2 teaspoons honey, or maple syrup to make it vegan
  • Salt and pepper
  • 1½ tablespoon white balsamic vinegar (or fresh lemon juice*)
  • 2 cloves garlic, grated
  • 2 teaspoons Dijon mustard
  • ¼ cup chiffonade basil
  • ¼ cup toasted pine nuts
  • Parmesan or aged white Cheddat, peeled into large shreds
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