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Serving Size
8
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Total Time
30 minutes
Ingredients
Salad
2 pound fresh green beans , washed, trimmed, and cut in half
2 cup cherry tomatoes , washed and cut in half
1/4 cup peeled and minced red onion
3 cup arugula , washed
1/2 cup shaved parmesan
1/3 cup toasted pine nuts
Optional Ingredients
1 small handful of fresh basil, washed
Dressing
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste
Directions
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Add all the dressing ingredients to a large bowl and whisk until fully combined. Season with salt and pepper to taste. Refrigerate until ready to use.
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Bring a large pot of water to a boil. Add the green beans and cook for 2 to 3 minutes, until tender-crisp.
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Drain the green beans and immediately place them into an ice bath to stop them from cooking. Let sit for a few minutes, then drain and dry well. Add the green beans to the bowl with the dressing.
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Add tomatoes and red onion to the bowl with the green beans and mix well until everything is coated.
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Serve at room temperature or cover and chill for an hour before serving.
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When ready to serve, toss in the arugula, most of the parmesan, pine nuts, and additional dressing, if needed.
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Garnish with torn basil and remaining parmesan. Enjoy!