1 lb fresh green beans, trimmed (haricot verts are best)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 Tbsp minced shallot
1 clove garlic, minced
1-1/2 Tbsp extra virgin olive oil
1-1/2 Tbsp lemon juice
1 tsp whole grain mustard
¼ tsp salt
¼ tsp black pepper
Bring an inch of water to a boil in a large sauce pan. Use a steamer basket if you have one. Add the green beans and cook until just tender crisp (5-7 minutes).
While the beans cook, whisk all other ingredients together in a bowl large enough to hold the beans. When beans are done, add them to the bowl and toss with the vinaigrette. Good served warm or at room temperature. They are also good used as a topping for salad greens.