Dijon Dill Green Bean Salad

C and I went to another cooking class this past week at Pippin Hill Farm where the chef taught us about  making green beans without cooking them. Instead, by adding lemon juice, they soften. When we got home, I decided to put this theory to the test and it worked. This salad is fresh, easy, and great for a spring or summer party. Serves 6

Ingredients
1 lb french green beans, sliced diagonally into even sized pieces
1 shallot, diced
3 tbsp dill, chopped
1.5 cups arugula

Dressing

Juice from one small lemon
2 tbsp extra virgin olive oil
2 tsp dijon mustard
1 tsp water
salt and pepper to taste

In a large bowl, whisk dressing
Add shallots, dill, and beans
Leave in refrigerator for 20 minutes

Place arugula on a large plate or in a large bowl
Toss green bean mixture
Pour over arugula

Green beans without arugula will last about 5 days
(The next day, I mixed them with quinoa)