Friday, August 5, 2011
I cut the recipe by half. Here's the original recipe:
2 lbs. of fresh green beans
2 cups of chopped Granny Smith apples
1/4 cup of olive oil
1 t. fresh minced garlic (I used from a jar.)
3 T. honey
2 T. balsamic vinegar
1/4 cup of apple cider (I couldn't find any in August at our grocery store so I used apple juice.)
1 T. Dijon mustard
1/4 cup crumbled Feta cheese
1/4 cup of pecans lightly toasted (I used straight out of the bag...no toasting).
Trim the stem ends from the green beans and leave the points.
Bring pot of water to a boil and drop in the beans. Blanche the beans until they are light green (about one minute...mine took a bit longer.) After they are blanched, drain and rinse under cold water.
Meanwhile combine apples, oil, garlic, honey, vinegar, cider and mustard in a small sauce pan and over medium high heat bring to a boil. Remove from heat and cool until warm.
|I took the picture before I added the pecans. Imagine Pecans :)|
Arrange the beans on a platter. Sprinkle with the Feta cheese and pecans. Stir the warm dressing well and spoon it over the beans. Really good !!! From the cookbook: Eating for Acid Reflux. The dressing is what really makes this recipe good. I would consider using it over other vegetables too.