Recipe yields 6-8 servings
1 large bag of fresh green beans
1 large shallot
1 egg yolk
2 tbsp Dijon mustard
3 tbsp white wine vinegar
3/4 cup canola oil
Steam green beans until they are tender. While they are cooking, finely mince the shallot.
In a small bow, whisk together Dijon mustard, egg yolk and white wine vinegar. In a slow steady stream, add oil while continuously whisking.
Once vinaigrette is combined, stir in the shallots to evenly distribute. Pour dressing on top of the cooked green beans and mix until coated. Serve and enjoy!