Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl.
Whisk in mustard, then oil and shallot. Season with salt and pepper.
Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain, pat dry.
Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.
Ingredients
Directions
Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl.
Whisk in mustard, then oil and shallot. Season with salt and pepper.
Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain, pat dry.
Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.