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Ingredients
- pounds of green beans
- tablespoons olive oil
- cup water
- avocado, thinly sliced
- watermelon radish, peeled and thinly sliced using a mandolin
- Salt and Pepper to taste
- shallot, thinly sliced
- clove of minced garlic
- tablespoons olive oil
- tablespoons lemon juice (1/2 lemon)
- tablespoons stone ground mustard
- teaspoon honey
- tablespoon olive oil
Instructions
- In a lidded saute pan, add green beans, 2 tablespoons of olive oil and 1/4 cup of water
- Cook over medium-low heat for 8 minutes or until water is evaporated
- While green beans are cooking, add 1 tablespoon olive oil, shallot and garlic to a cast iron pan and cook for 5 minutes until crisped and browned
- Whisk together the vinaigrette adding in olive oil last and gradually to emulsify
- Combine green beans, shallot, radish, and avocado to a bowl
- Toss with vinaigrette
- Salt and pepper to taste
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