Green Bean Salad

Ingredients

For 6 servings

• •0.25 tasse plus 1 Tbsp. apple cider vinegar
• •1 c. à soupe honey
• •Kosher salt
• •1 large shallot, thinly sliced
• •1 lb green beans, trimmed
• •2 oz Parmesan, cut into small pieces, plus more finely grated for serving
• •1 garlic clove, finely grated
• •0.25 tasse extra-virgin olive oil
• •1 c. à soupe Dijon mustard
• •Freshly ground pepper

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.