Green Beans with Sesame Vinaigrette

As promised earlier this week, here is the recipe for green beans that I made for a recent dinner party.  This recipe was super easy to make, fast, and pretty darn good.  I include here a couple tweaks I made, but here is a link to the original as well.

• 1 1/2 lb green beans, trimmed
• 3 tablespoons olive oil
• 1 teaspoon Asian sesame oil
• 1 tablespoon white-wine vinegar
• 3 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sesame seeds, toasted

Stir fry beans with 1 tbsp of cooking oil over medium-high heat until beans turn a bright green and are at your desired level of crispiness. Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.

I should also warn that since this is a vinaigrette, the sauce will tend to sink to the bottom of your dish, so it's recommended to continually toss the beans whenever someone wishes a serving.  I added an extra tsp of mustard and maybe I'd add more vinegar too in order to get a more "zingy" taste.  Happy eating!