Green Bean and Red Onion Salad With Warm Cider Vinaigrette

blucoat's Note:

From Bon Appétit (Feb 2001). This surprisingly easy and delicious salad will impress any dinner guest! You can also use cider instead of the juice.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• ½ cup frozen apple juice concentrate , thawed
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil
• 2 teaspoons Dijon mustard
• 1 teaspoon mustard seeds
• 6 ounces green beans , trimmed, cut in half on deep diagonal
• 4 cups packed baby greens (about half of 4.5-ounce package)
• ½ cup finely chopped red onion
• 2 large radishes , trimmed, halved, thinly sliced
• 1 tablespoon finely chopped bread and butter pickles (optional)

Directions:

1. Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.).
2. Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.