Green Bean Salad

Method

1. 1

   Whisk together ¼ cup plus 1 Tbsp. apple cider vinegar, 1 Tbsp. honey, and a pinch of kosher salt in a small bowl. Add 1 large shallot, thinly sliced, and let sit, stirring occasionally, at least 15 minutes and up to 30 minutes to pickle. Drain shallot, reserving pickling liquid.

2. 2

   Meanwhile, cook 1 lb. green beans, trimmed, in a large pot of boiling generously salted water just until tender, about 4 minutes. Using a slotted spoon or tongs, transfer green beans to a large bowl of ice water and let cool. Leave water boiling.

3. 3

   Blend 2 oz. Parmesan, cut into small pieces, in a blender on high until very finely crumbled. Add 3 Tbsp. boiling water and blend, scraping down sides as needed (it may stay unevenly incorporated). Add 1 garlic clove, finely grated, ¼ cup extra-virgin olive oil, 1 Tbsp. Dijon mustard, and reserved pickling liquid; season with freshly ground pepper. Blend on high until smooth; season dressing with salt.

4. 4

   Drain green beans and pat dry with a kitchen towel. Place in a clean large bowl, drizzle dressing over, and add pickled shallot. Toss to combine. Chill, tossing occasionally, at least 1 hour and up to 5 hours (dressing will thicken as it chills).

5. 5

   When ready to serve, toss green beans to loosen dressing, then transfer to a platter with tongs, leaving any remaining dressing in bowl. Top green beans generously with finely grated Parmesan and season with pepper.

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