Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- * For the Salad
- 1 lb green beans, trimmed
- 2 apples, cut into wedges
- 2 tablespoons extra-virgin olive oil
- Juice from 1 lemon
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 radishes, trimmed and thinly sliced
- 2 scallions, white and light green parts thinly sliced
- 1/4 cup sliced almonds
Instructions:
- Whisk together all of the ingredients for the dressing in a small bowl. Set aside.
- Pre-heat your grill to medium-high.
- In a 9 X 13-inch baking pan, toss together the green beans, apple wedges, olive oil, lemon juice, salt and pepper until everything is well coated. Add the green beans and apple wedges to your grill and cook until they have started to blackened in a few places, about 3-5 minutes. I place everything directly on the grill grates, but if you have a grill basket that would be helpful at preventing the green beans from slipping through the grates! Remove the green beans and apple wedges from the grill and place them back in the baking pan. While they are still warm, drizzle with the dressing. Then add the sliced radishes, scallions and almonds, tossing gently to combine. This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
