• Heat oven to 350°. Spread almonds on a rimmed baking sheet and bake 4 to 5 min, until lightly browned. Transfer to a small bowl to cool. Place shallot and lemon juice in a medium bowl. Fill a large bowl with ice and cold water.

  • Meanwhile, in a medium pot, bring 8 cups water and 1 tbsp salt to a boil. Add green beans and cook until bright green, 4 to 5 min.

  • Drain beans, transfer to ice water to stop cooking, then drain again and pat dry.

  • Whisk mustard, 1/8 tsp salt and the pepper into shallot-lemon mixture. Whisk in EVOO.

  • Add beans to dressing and toss to coat. Transfer to a serving platter and top with toasted almonds.

Nutrition Facts

118 calories; 9 g total fat; 1 g saturated fat; 1233 mg sodium. 9 g carbohydrates; 4 g fiber; 4 g sugar; 3 g protein;