Summer Green Bean Salad

• ¹⁄₂
  
  cup pine nuts
  
• 2
  
  lbs green beans
  
• 6
  
  tablespoons olive oil, divided
  
• 8
  
  large shallots, thinly sliced
  
• 5
  
  tablespoons white wine vinegar
  
• 1
  
  teaspoon Dijon mustard
  
• 3
  
  spring onions, finely chopped
  
• ¹⁄₄
  
  cup fresh dill, finely chopped
  
• 1
  
  tablespoon lemon, zest of, coarsely grated
  

directions

• Spread the pine nuts in a dry, heavy skillet.
• Toast over medium heat, shaking the pan, until golden, about 5 minutes.
• Bring a large pot of salted water to the boil.
• Add the beans and cook over medium-high heat until tender, about 8 minutes.
• Drain and refresh under cold water; drain.
• In a medium pan, heat 2 tblsps of the oil.
• Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
• Add the vinegar and reduce by half, 1 to 2 minutes.
• Scrape the contents of the pan into a large bowl.
• Whisk in the mustard and the remaining 4 tblsps of olive oil.
• Add the green beans, scallions, dill and lemon zest and toss.
• Season with salt and pepper.
• The salad can be made up to 3 hours ahead.
• Keep covered at room temperature.
• Sprinkle with toasted pine nuts and serve.