V Green Bean and Tomato Salad
1 pound fresh string beans, trimmed
1 pound heirloom cherry tomatoes
1 small red onion
1 T chopped basil
In a covered medium saucepan, cook green beans in water 7-10 minutes or until tender. Drain, and submerse in ice water to stop the cooking.
In a larger bowl, combine the green beans, tomatoes, and red onions, Drizzle with red wine vinaigrette and spring with basil and salt/pepper to gently coat
RED WINE VINAIGRETTE:
Combine 2 T red wine vinegar, and 1 T chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 tsp of Dijon style mustard and add 2 T olive oil whisking gently until combined. Stir in salt/pepper to taste.