Instructions: Clean and wash green beans. In a medium pan, bring salted water to a boil. Blanch green beans until tender for about 3 to 4 minutes. Briefly place in an ice water bath to stop cooking. Strain well. Toss with the vinaigrette. Garnish with shaved cheese and almonds.

Total time: 20-25 minutes
Number of servings: 4 people


1 pound fresh green beans or French Haricot Verts frozen (defrosted – not cooked)
½ cup sliced almonds
1 cup shaved Manchego or similar (Grana Padano) cheese
1 teaspoon salt and pepper

For the Vinaigrette:

1 tablespoon Earth & Vine Tangerine Habañero Mustard (Available at Roger’s Gardens)
1 tablespoon diced shallots
3 tablespoons rice vinegar
1 teaspoon lime juice
1/4 cup to 1/2 cup olive oil (you can use more or less to your taste)
1 tablespoon fresh chopped herbs (tarragon, thyme, basil)
2 tsp honey or agave syrup
½ cup grated Manchego cheese
Salt and pepper to taste

Vinaigrette Instructions: In a large bowl, mix together mustard, shallots, rice vinegar and lime juice. Add olive oil and mix very well. Add chopped herbs and cheese. Season with salt and pepper to taste, if the dressing is too thick, you can add a little bit of water or chicken stock.