VINAIGRETTE
Adapted from Sur la Table. Serves 4.
1 lb green beans, trimmed · ¼ cup white-wine
or champagne vinegar · 1 small shallot or
garlic clove, minced · ½ tsp Dijon mustard ·
¼ cup balsamic vinegar · ½ cup extra-virgin
olive oil · ¼ cup dried black mission figs,
finely chopped · 2 tsp fresh thyme leaves,
minced · salt and black pepper
Bring a large pot of salted water to a
rolling boil over high heat. Add the green
beans and cook until crisp-tender, about 3
minutes. Drain the beans in a colander, then
rinse under cold running water until cool to
the touch to stop the cooking process and set
the color. Set aside.
In a medium bowl, whisk the white-wine
vinegar, shallot, mustard, and balsamic
vinegar. Continue to whisk and slowly drizzle
in the olive oil. Stir in the figs and thyme, and
season with salt and pepper.