Ingredients
For the dressing:
2 large cloves garlic, finely minced or pressed
¼ cup extra virgin olive oil
2 tsp. Dijon mustard
4 tbs. Fresh lemon juice
1 or 2 tbs. red wine vinegar
1 tsp. salt
black pepper to taste
2 tsp. fresh parsley
1 tsp. dried tarragon, if desired
For the salad:
1 ½ lbs. Fresh green beans
1 red pepper, sliced thin
1 yellow pepper, sliced thin
½ cup grated swiss cheese
½ cup slivered almonds
½ cup sliced kalamata olives
Preparation
Steam beans until just tender
While beans cool, make dressing: combine all ingredients and whisk until well-incorporated
Toast almonds: spread in a single layer on a cookie sheet and toast in a 450 degree oven for two or three minutes, until golden brown
If serving immediately, pour dressing over all ingredients and toss to coat. If serving the next day, combine beans, peppers, olives and dressing.
Add toasted almonds and cheese about 30 minutes before serving.
