Ingredients

Instructions

  1. Spread the pine nuts in a dry, heavy skillet.
  2. Toast over medium heat, shaking the pan, until golden, about 5 minutes.
  3. Bring a large pot of salted water to the boil.
  4. Add the beans and cook over medium-high heat until tender, about 8 minutes.
  5. Drain and refresh under cold water; drain.
  6. In a medium pan, heat 2 tblsps of the oil.
  7. Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
  8. Add the vinegar and reduce by half, 1 to 2 minutes.
  9. Scrape the contents of the pan into a large bowl.
  10. Whisk in the mustard and the remaining 4 tblsps of olive oil.
  11. Add the green beans, scallions, dill and lemon zest and toss.
  12. Season with salt and pepper.
  13. The salad can be made up to 3 hours ahead.
  14. Keep covered at room temperature.
  15. Sprinkle with toasted pine nuts and serve.