Green Beans Vinaigrette

Ingredients

• coarse salt and ground pepper
• 1 1/2 lbs. green beans stem ends trimmed
• 1 shallot halved lengthwise, thinly sliced
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1/4 cup white-wine vinegar
• 2 teaspoons sugar
• 1 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1 cup olive oil

Instructions

1. 1
   Make Vinaigrette: In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved.
2. 2
   Add oil; whisk or shake until thoroughly combined. Refrigerate in an airtight container up to 2 weeks.
3. 3
   Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
4. 4
   Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.