Blistered Green Beans with Apricots and Chive Blossoms
INGREDIENTS:
For the Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon apricot preserves
- 1 tablespoon minced chives
- 1/4 tsp. salt
- 1/4 tsp. black pepper
For the Green Beans
- 1-2 tablespoons extra-virgin olive oil
- 1 lb green beans, trimmed
- 2 apricots, pitted and sliced
- 3-5 chives blossoms, washed and separated
DIRECTIONS:
- In a small bowl, whisk together all the ingredients for the dressing until well combined. Set aside.
- Heat a large skillet over medium-high heat. Add the olive oil and let it get hot. Then add the green beans and let them cook until crisp-tender, about 4-5 minutes, stirring occasionally. Some of the green beans should be blistered and charred in a few places. Stir in the dressing and cook for 1 minute more. Remove the skillet from the heat. Add the sliced apricots and toss gently.
- Transfer the green beans and apricots to a serving dish. Top with chive blossoms. Season with additional salt and pepper, if desired.
- This dish can be served immediately while still warm, enjoyed at room temperature or chilled before serving. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
