Crispy Green Bean Salad with Toasted Almonds and Shallot Vinaigrette

Recipe from: More with Less, by Jodi Moreno

For the vinaigrette:
2 Tablespoons minced shallots
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
freshly ground black pepper
1/3 cup olive oil
For the salad:
3 tablespoons sunflower oil
1/2 cup slivered almonds
1 lb. green beans, trimmed

Make your vinaigrette first by putting the shallots, vinegar, mustard, salt and pepper to taste into a food processor and pulse a few times. Scrape down the sides. Add the olive oil in a slow stream with the processor running continuously. Taste, and adjust the amount of oil and any seasoning as necessary. You will have extra, and can store it in a jar with a lid in the fridge.

Heat 1 tablespoon sunflower oil in a cast iron pan over low heat. Add the almonds, and cook for a couple of minutes, stirring once or twice, until golden brown. Remove from the pan. Add 2 more tablespoons of oil to the same pan, raise the heat to medium, and add the green beans. Cook for several minutes, stirring every once in awhile, until the beans are crispy and starting to char on the outside. Transfer to a serving platter, toss with the 1/3 cup of your vinaigrette, and top with the almonds.