French Green Beans with Dijon Vinaigrette, Gorgonzola & Candied Pecans
1 24 oz Bag Frozen French Green Beans (thawed)
3 T Shallot, Minced, If you don't have shallots, mince one garlic clove and 1/4 of a red onion!
3 T Cider Vinegar
3 T C Seasoned Rice wine Vinegar
2 T Dijon Mustard
3 T Olive oil
Salt & Pepper to taste
1 C Crumbled Gorgonzola, plus some for garnish
3/4 C Candied Pecans, Chopped
Thaw French Green Beans and discard excess water. Place beans in a large zip lock bag. Mix shallot, vinegars, Dijon, olive oil, salt & pepper, whisk until well blended. Add Gorgonzola and vinaigrette to beans in zip lock bag, close bag and manipulate until Gorgonzola and vinaigrette are evenly distributed. Let sit for at least 2 hours. Place in serving dish and garnish with additional Gorgonzola and pecans. Serve at room temperature.
3 T Shallot, Minced, If you don't have shallots, mince one garlic clove and 1/4 of a red onion!
3 T Cider Vinegar
3 T C Seasoned Rice wine Vinegar
2 T Dijon Mustard
3 T Olive oil
Salt & Pepper to taste
1 C Crumbled Gorgonzola, plus some for garnish
3/4 C Candied Pecans, Chopped
Thaw French Green Beans and discard excess water. Place beans in a large zip lock bag. Mix shallot, vinegars, Dijon, olive oil, salt & pepper, whisk until well blended. Add Gorgonzola and vinaigrette to beans in zip lock bag, close bag and manipulate until Gorgonzola and vinaigrette are evenly distributed. Let sit for at least 2 hours. Place in serving dish and garnish with additional Gorgonzola and pecans. Serve at room temperature.
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