Green Beans with Miso and Almonds

Ingredients

• 0.3 cup almonds toasted sliced
• 2.5 pounds green beans fresh
• 10 servings kosher salt 
• 2 tablespoons mustard mixed english with 1 tablespoon water hot prepared (not wasabi)
• 3 tablespoons spring onion divided thinly sliced
• 1 tablespoon sugar 
• 3 tablespoons rice vinegar 
• 2 tablespoons vegetable oil 
• 0.3 cup miso white (fermented soybean paste)

Equipment

• bowl
• paper towels
• whisk
• pot
• ziploc bags

Directions

1. Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender.
2. Transfer to a large bowl of ice water to cool.
3. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.
4. Whisk miso, 2 tablespoons scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt.
5. Place green beans in a large bowl.
6. Pour dressing over; toss to coat.
7. Garnish with almonds and remaining 1 tablespoon scallions.
8. Serve warm or at room temperature.