Green Beans with Sweet Onion Vinaigrette

Ingredients

• 1 tablespoon grainy dijon mustard 
• 0.3 cup flat-leaf parsley finely chopped
• 2.5 pounds green beans trimmed
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon red-wine vinegar 
• 1 cup onion sweet finely chopped

Equipment

• bowl
• whisk
• pot

Directions

1. Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
2. Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes.
3. Transfer to a large ice bath to stop cooking.
4. Drain and pat dry.
5. Whisk oil and parsley into onion mixture, then toss with beans.
6. Artezin Mendocino
7. Zinfandel '07 orChâteau de Chamirey
8. Mercurey Rouge '07
9. Beans can be cooked 1 day ahead and chilled in a sealable bag. Bring to room temperature, then toss with vinaigrette just before serving.