Preparation time: 15 minutes
375g green beans, trimmed and halved
1/4 cup pine nuts
50g shaved parmesan
1 tablespoons white wine vinegar
1 teaspoon dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon caster sugar
1/4 cup extra virgin olive oil
- Bring a large saucepan of water with a steamer insert to boil. Add green beans, and steam for approximately 5 minutes or until tender. Remove steamer from heat and tip beans into a bowl of iced water.
- While the beans are cooling, gently toast the pine nuts in a non-stick pan over low heat for approximately 5 minutes or until golden, then remove from heat. It is important to stir the pine nuts frequently as they can burn easily.
- To make the dressing, whisk vinegar, mustard, salt and sugar together in a small bowl, until well combined. Pour the olive oil into the vinegar mixture in a slow stream, whisking until the vinaigrette thickens slightly.
- Drain the beans and place in serving dish. Toss with dressing and sprinkle with parmesan and pine nuts.