2tbsp.Walnut Oil - if unavailable use extra-virgin olive oil
1tbsp.Shallot - finely minced
1/2lb.Green Beans - trimmed and snapped into bite-size pieces
2tsp.Fresh Dill - finely chopped
1tbsp.Lemon Juice - freshly squeezed
2tsp.Grainy Dijon Mustard
1/3tsp.Freshly Ground Pepper
First, add the oil to a medium-size skillet. Adjust the heat to medium heat and add the shallots and cook gently until soft but not burned.
Next, add the green beans and mix the oil and the shallots, adjusting the heat to lower, if needed. Let the beans saute for two minutes.
Add the water and bring back to a small boil to let the beans cook until tender, but crisp. When the water is mainly gone, add the dill, lemon juice, mustard, salt, and pepper Saute the mixture until thoroughly heated.
To make these more picnic-style served at room temperature, chill for before serving. You can refrigerate for up to 4 hours and bring them back to room temperature before serving.