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Green Beans with Walnut Lemon Vinaigrette

1 small lemon

2 Tbsp minced onion

Olive oil, sea salt, fresh pepper

1 Tbsp Dijon Mustard

White Balsamic Vinegar (6 parts oil to 4 parts vinegar)

1 cup mixture of pistachios and walnuts

1.5 pounds green beans

Wash lemon and then use special zesting  tool or sharp knife to peel the peel into fine strips.

Cook green beans until crisp and tender.

Meanwhile, cut lemon in half and squeeze 2 Tbsp into small bowl. Whisk in mustard, oil, vinegar and onion. Season with salt and pepper.

Combine beans, nuts.  Toss with vinaigrette. Top with lemon peel strands.

Served with Lemon-Pepper Chicken and Parmesan Cous-Cous