|1||small shallot, chopped|
|2||tablespoons red wine
|1||tablespoon Dijon mustard|
|Salt and pepper, to taste|
|½||cup vegetable oil|
|¼||cup packed fresh basil leaves|
1. In a blender, pulse the garlic and shallot until chopped. Add the vinegar, mustard, sugar, salt, and pepper. Blend well.
2. Slowly drizzle in the oil and work until the mixture emulsifies. Add the basil and pulse until combined. Taste for seasoning and add more salt and pepper, if you like.
|Salt, to taste|
|1½||pounds green beans, stem ends trimmed|
|4||large ripe tomatoes, cut into ⅓-inch-thick slices|
|8||fresh basil leaves (for
1. Bring a large pot of salted water to a boil. Add the beans and cook for 3 minutes or until they are tender but still crisp. Fill a large bowl with ice water. Drain the beans and transfer to the ice bath. Drain and dry with paper towels.
2. In a bowl, toss the green beans with enough of the vinaigrette to moisten them. On a platter, arrange the tomatoes, slightly overlapping, in a circle. Pile the beans in the center and sprinkle with more dressing, if you like, salt, and basil. Adapted from Miss Fork