The perfect balance of sweet, sour, salty and bitter in these green beans with a Dijon Mustard sauce, roasted pecans, cranberries and feta cheese.
- 1 – 1/2 lbs Fresh Green Beans, washed and trimmed
- 2 Tablespoons Butter
- 1 Shallot, diced
- 2 Cloves Garlic, minced
- 1/3 Cup Chopped Pecans
- 1–2 Tablespoons Dried Cranberries
- 2 Tablespoons Slivered Almonds
- 1–2 Tablespoons Feta Cheese
FOR THE DIJON MAPLE SAUCE:
- 1–2 teaspoons Maple Syrup
- 1 teaspoon Dijon Mustard
- 2 teaspoons Balsamic Vinegar
- Sea salt and pepper to taste
- In a small bowl, mix together the maple syrup, mustard, vinegar and salt and pepper and set aside.
Steam or boil the green beans for 8-10 minutes or until a fork can easily pierce the beans. Drain when done.
- Heat a large skillet over medium heat and add the pecans. Spread the nuts evenly over the pan surface and let them sit for 30 seconds or so, then stir again. Keep stirring for about 3-4 minutes or until the nuts become fragrant – set aside.
- Add the butter to the skillet and sauté the shallots and garlic over low heat to soften.
- Add the beans and the Dijon mustard sauce and continue to sauté until beans are evenly coated and cooked to the desired doneness.
- Plate the beans on a nice serving platter and top with them with the toasted pecans, slivered almonds, feta cheese and dried cranberries.