Prep 10 mins
Cook 15 mins
- 1 tablespoon salt, plus more, to taste
- 3 lbs green beans, ends trimmed
- 1 1⁄2 cups white wine or 1 1⁄2 cups cider vinegar
- 1 large white onion, peeled and cut crosswise into 1/8 inch thick slices
- 3 tablespoons sugar
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped of fresh mint
- 2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
- 5 tablespoons olive oil
- fresh ground pepper, to taste
- Bring a large saucepan two-thirds full of water to a boil over high heat.
- Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
- Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
- In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
- Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
- Remove from the heat and let cool.
- In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
- Gradually whisk in 4 Tbs of the olive oil.
- Season with salt and pepper and set the vinaigrette aside.
- In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
- Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
- Drain the onions, discarding the vinegar, and add the onions to the beans.
- Cook until warmed through, about 2 minutes more.
- Add the vinaigrette and toss well to coat.
- Transfer to a warmed serving dish.