Green Bean Salad
By Chef Holly Smith

1 pound Organic Green Beans (use Blue Lake or French Beans)
2 Shallots minced
2 ounces Crème Fraîche or Sour Cream may be substituted
2 tablespoons Sherry Vinegar
1 tablespoon Olive Oil Salt and Cayenne Pepper to taste
2 tablespoons Pine Nuts toasted


Blanch green beans in boiling water for 3 minutes, until tender and tasty.
Shock in ice water bath for 1 minute, then drain.
Mix together ingredients 2-6 to make vinaigrette, and adjust the seasoning.
Dress beans and then lightly toss with cherry tomatoes.
Plate and drizzle with extra vinaigrette as desired.
Garnish with toasted pine nuts.


This simple salad can be made ahead up to dressing beans with vinaigrette, cover and chill, allowing the flavors to marry. Wash tomatoes and set aside. Do not slice or refrigerate. Toast pine nuts and store in air tight zipper bag or container. When ready to serve, add tomatoes, cut if you like, and toss with pine nuts and any additional dressing.