This simple salad pairs beautifully with practically any grilled meat or fish and features beans, currants and pine nuts.
1 1/2 pounds green beans, steamed crisp-tender
2 cloves garlic, minced
1 Tablespoon Dijon Style Mustard
1 Tablespoon Honey
Salt and Pepper, to taste
1/4 cup toasted pine nuts
Optional - 1/4 cup dried black currants (add with the pine nuts if using)
In a small pan, lightly saute the garlic in the oil until soft, not brown.
In a small deep bowl whisk the vinegar, mustard and honey and then drizzle in the olive oil/garlic mixture whisking constantly.
Add salt and pepper to taste.
Pour over hot green beans and toss well.
Just before serving, toss with half of the pine nuts, and use the rest to garnish.
These are great warm, room temperature or cold.
*Make these spicy by using Chipotle or Harissa Oil!