I didn't have dijon mustard or mustard seeds or apple cider vinegar... I used some extra apple juice concentrate and cooked it longer... and I used a combo of white and balsamic vinegar. it came out ok, a good side salad. you get a lot of extra salad dressing. I want to go buy some mustard seeds and try it again with mustard seeds... I think this would be a good accompaniment to a piece of quiche or fish and rice... it could go with pretty much anything, or you could add some tempeh to it and then it could stand on its own.
1/2 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1 teaspoon mustard seeds
6 ounces green beans, trimmed, cut in half on deep diagonal
4 cups (packed) baby greens (about half of 4.5-ounce package)
1/2 cup finely chopped red onion
2 large radishes, trimmed, halved, thinly sliced
1 tablespoon finely chopped bread-and-butter pickles
Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.
Makes 2 servings.
Bon Appétit
February 2001
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