•  ⅓ cup (80ml) olive oil
•  1 tablespoon white wine vinegar
•  1 teaspoon Dijon mustard
•  2 tablespoons lemon juice
•  1 clove garlic, crushed
•  sea salt and cracked black pepper
•  120g green beans, trimmed and blanched

  Place the oil, vinegar, mustard, lemon juice, garlic, salt and pepper in a bowl and whisk well to combine. Place the vinaigrette in a saucepan over medium heat. Add the beans and cook for 1−2 minutes or until warmed through. Serve with the remaining vinaigrette on the side. Serves 2.