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Preserves
1 teaspoon poppy seeds
2 tablespoons extra virgin olive oil
1 teaspoon white wine or rice wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 tablespoon minced shallot
1/8 teaspoon salt, or to taste
freshly ground pepper to taste
1 pound green beans, stem ends trimmed
To prepare dressing: Heat a small dry skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl or jar, and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans: Cook beans in a large pot of boiling water until just tender, 5-8 minutes. Drain. Warm the dressing a large skillet over medium heat. Add beans and toss to coat.
Nutritional information per serving: (3/4 cup each)
cal 113, fat 8g, chol 0mg, carb 11g, protein 3g, fiber 4g, sodium 104mg,
Diabetic Exchanges: 1 1/2 vegetable, 1 1/2 fat
