Green Beans Vinaigrette
	1 pound green beans
	Dijon vinaigrette (double recipe below)
	4 tbs chopped parsley
	3 green onions, chopped
	1 Vidalia or red onion, chopped
	1 French shallot, chopped
	Wash and string green beans and break larger ones in two.
	Bring a large pot of water to a boil, tossing in one tablespoon 
	salt when it comes to a boil. Add the beans and boil, uncovered, 
	for about 10 minutes, or until just tender.
	Drain the beans and dress them while hot with the vinaigrette, 
	onions and parsley. Any combination of onion flavors will do - don't 
	be shy about amounts.
	Refrigerate the beans, tossing them occasionally to distribute the 
	dressing. This salad keeps very well, its flavor improving as it marinates. 
	Add a couple of sliced, boiled new potatoes if desired.
	Dijon Vinaigrette
	1 tsp Dijon (or Creole) mustard
	1½ tbs red wine vinegar (not raspberry)
	¾ tsp salt
	Freshly ground pepper
	3 tbs extra-virgin olive oil
	Put the first four ingredients in a small glass jar with a tight fitting 
	lid (a clean jar that once contained artichoke hearts is perfect) and shake 
	well. Add the olive oil and shake very well again.
	A couple of suggestions: Add garlic, basil, chives, parsley, mint, or a 
	combination thereof. For a curry variation, add minced garlic and one tablespoon 
	finely chopped onion fried until soft in one tablespoon oil, with one teaspoon 
	curry powder.

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