The Red Wine Vinaigrette gives these fresh green beans a kick, and the almond add the savory nuttiness.
What you need
1 pound green beans, stem ends trimmed
¼ cup Tessemae’s Red Wine Vinaigrette
¼ cup sliced almonds, toasted
What to do
Bring a large pot of slated water to a boil. While you wait, trim the stem ends off of the green beans, leaving the pretty pointed ends on. Boil the green beans until bright green and still crisp, 1-3 minutes. Scoop the beans out and into a bowl of ice water. Leave in the ice until cold, then let drain. (To dry quickly, line a sheet pan with a clean kitchen towel and spread the beans out.)
Transfer to a serving platter and drizzle with vinaigrette, then spoon the toasted almonds over top.