2 T. red wine vinegar

1 tsp. dry mustard

1 tsp. salt

2 tsp. sugar (or more)

Freshly ground pepper

1/2 C. extra virgin olive oil

3 C. haricots verts, cut into one inch lengths

1/3 C. toasted almonds

1 medium tomato, peeled, seeded, and diced

1/4 C. sweet onion vinaigrette

8 oz. Tomme de Savoie (cheese), sliced small

 

Put the onion in a saucepan and add three C. cold water. Bring to a boil and drain (well) the onion.) Add the spices and several grinds of pepper (I used seven or eight turns). Blend for several minutes until creamy (I scraped the sides of the blender a couple of times.) Slowly add the olive oil and blend until incorporated. Adjust seasonings as necessary. Makes 1 C. Bring six quarts of water to a rolling boil. Add three T. of salt. Slowly add beans and cook (at a rolling boil) for five minutes. Drain and shock the beans in cold water. Drain well, and toss with the tomato and almonds. Add the dressing and toss. Plate and top with slices of the cheese.