End of Summer Green Beans, a la Zinc Cafe

First, make the vinaigrette. Whisk together the mustard, red wine vinegar and garlic. Slowly add the olive oil and continue to whisk to emulsify your dressing. You could add the ingredients to your food processor, but that just makes a bigger mess and more dishes to wash. I prefer to do it this way.

Add beans to boiling, salted water and cook until just tender, about 4-5 minutes. Be careful not to overcook them or they will be mushy and no one will like them.

Immediately drain them and give them an ice water bath. This will stop the cooking process (keeping them crisp) and preserve their bright green color.

While the beans are still slightly warm, put them in a Ziploc bag and add half the dressing so they can absorb all the flavors. Marinate for at least a half hour.

Add the finely chopped red onion and toasted almonds to the remainder of the dressing.

Arrange on a nice platter and spoon the onion/almond vinaigrette down the center of the beans. Season to taste with salt and pepper. Serve hot, cold or at room temperature and enjoy.