Serves: 4-6
Source: The First Mess Cookbook
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tsp. Dijon mustard
- 1 tsp. Soya sauce
- 2 tablespoon canola or avocado oil
Salad
- 3/4 pound of green or yellow beans
- 2 ripe firm peaches
- 1 small shallot
- large handful of snap peas, trimmed and sliced down the middle
- salt and pepper
- 1/4 cup fresh Basil leaves
- 1/4 cup toasted sliced almonds
Instructions
- Combine balsamic vinegar, Dijon mustard, soy sauce, and oil in a small jar with a tight fitting lid.
- Bring a medium sauce pan to a boil. Salt the water and add the sliced green beans and blanch for 3 minutes. Drain the beans and place in a bowl of ice water immediately.
- Remove the pits from the peaches and cut the fruit into thin slices. In a large bowl, combine peaches , shallots, and snap peas. Drain the green beans and lightly dry them. Add the beans to the large bowl and season with salt and pepper.
- Pour the dressing over the vegetables and peaches and lightly toss to combine. Scatter with chopped basil and almonds.