Green Bean and Tomato Salad with Green Apple and Cider Dressing

Source: Food and Wine Magazine / April 2005, recipe by Adam Perry Lang

adapted by http://theresalwaysthyme.blogspot.com

2 tablespoons cider vinegar

1 small shallot, coarsely chopped

1/2 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 1/2 tablespoons boiling water

1 pound green beans, trimmed

2 pints grape tomatoes, halved

1 large Granny Smith apple—peeled, cored and cut into 1/4-inch matchsticks

1/2 small red onion, thinly sliced

2 tablespoons chopped flat-leaf parsley

2 tablespoons minced chives

In a blender, combine the cider vinegar with the shallot, mustard and salt and puree. With the machine on, gradually add the olive oil until blended, then mix in the boiling water.

In a large saucepan of boiling, salted water, cook the green beans until barely tender, about 4 minutes. Drain the beans and spread them out on a paper towel-lined baking sheet; let cool.

In a large bowl, toss the green beans with the tomatoes, apple, onion, parsley and chives. Add the dressing, toss well and serve.

Make Ahead: The cider dressing and blanched green beans can be refrigerated separately in airtight containers overnight.