Creamy Lemony Green Beans

I had no idea what lemon curd was for a while, then I found bottles of it on the clearance pile at Stop & Shop. It is an English delicacy that is used in both savory and sweet dishes, and enhances the flavors of meats and veggies as well as making for a sweet toast and pastry spread. Hence, I used my favorite vegetable to experiment with lemon curd. Whole and cut green beans work, I like them tender but not mushy.

• Ready In: 20 mins
• Serves: 2
• Yields: 2 cups

Ingredients

• 2  cups  cooked green beans
• 3  tablespoons  lemon curd
• 1 1⁄2 teaspoons lemon juice
• 1 1⁄2 tablespoons olive oil
• 1  teaspoon  dried mustard powder (dried English mustard would be awesome)
• 1⁄2 teaspoon  minced garlic (1 clove)
• 1⁄3 cup  shelled walnuts

Directions

1. Steam the green beans to their desired consistency (chewy or tender.).
2. Drain them and rinse with cold water to shock them into a vibrant hue.
3. Pat the greenbeans dry then put them in a mixing bowl.
4. In a small bowl, make the sauce by blending the lemon curd, lemon juice olive oil, mustard, and garlic. Microwave for about 30-40 seconds, just enough to heat it but make sure your microwave doesn't totally kill it.
5. Pour the sauce over the greenbeans, and toss well to coat.
6. Top with walnuts for crunch and pizazz.