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Spring eCookbook

Spring eCookbook

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Publicado porRecipe4Living2
Spring is a time for crisp veggies and succulent fruit, so why not make the most of these fresh ingredients and try a new recipe or two? You’ll find 111 tasty spring recipes in our free Spring eCookbook, so you’re bound to find plenty you’ll enjoy!
Spring is a time for crisp veggies and succulent fruit, so why not make the most of these fresh ingredients and try a new recipe or two? You’ll find 111 tasty spring recipes in our free Spring eCookbook, so you’re bound to find plenty you’ll enjoy!

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Categories:Types, Recipes/Menus
Published by: Recipe4Living2 on Mar 09, 2011
Copyright:Attribution Non-commercial

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06/16/2013

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Make this side dish ahead of time to take to the tailgate party. Add remaining nuts right before

serving. This can be doubled, tripled, etc.

Ingredients

1/4 tsp. Dijon mustard

1 tsp. cider vinegar

2 tsp. finely chopped shallot

1 Tbs. olive oil

1/2 C. pecans

3/4 lb. green beans, trimmed, about 1-inch long

1 1/2 oz. blue cheese such as Maytag

Directions

In a large bowl whisk together mustard, vinegar, shallot, and 1/2 Tbs. oil to make dressing. In a

small heavy skillet, heat remaining 1/2 Tbs. oil over moderately high heat until hot but not

smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1

minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts. Have ready a bowl

of ice and cold water. In a large saucepan of boiling salted water, blanch beans until just tender,

about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool.

Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half

of the nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining

nuts. Serves 2 as a side dish.

My Recipe Notes:

111 Springtime Recipes eCookbook

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