Green Beans with Cherry Vinaigrette

Ingredients

1.5k g green beans, trimmed
250 g fresh cherries, pitted, halved
1 Tbs fresh lemon juice
1 Tbs red wine vinegar
2 Tbs chopped fresh flat-leaf parsley
2 Tbs chopped shallot
1 Tbs olive oil
60 g unsalted butter
1/3 cup (50 g) whole almonds, toasted, coarsely chopped

Method

Cook beans in a saucepan of boiling salted water for 3 minutes or until just tender. Transfer to a tray lined with paper towel. Set aside to cool completely.

Process cherries, lemon juice and vinegar in a food processor until finely chopped. Transfer to a bowl and stir in the parsley, shallot and oil. Set aside.

Cook the butter in a medium saucepan over medium-high heat, stirring, for 5 minutes or until golden brown. Add the butter to the cherry mixture and stir to combine.

Toss beans in a bowl with half of the warm vinaigrette. Divide among 8 plates and drizzle with remaining vinaigrette. Sprinkle with almonds.

Credits: Coles

Photo Credits: Coles