Balnched Green Bean and Pear Salad W Maple Mustard Dressing


4 to 5 cups green beans (fresh)
3 celery stacks cut angled
1 large red thai chili, chopped (seeds optional)
1 pear chopped into large diced pieces
1/2 C parsley chopped


1 part sunflower oil to 1 part rice wine vinegar (about 1/4 C to 1/4 C)
1 T yellow mustard 1 T sugar
salt and pepper
2 t maple syrup (the cheap kind!)


  • Blanche beans, shock in cold water. Dry and set aside. Chop celery, chili, pear, parsley and add together. When ready to serve, make dressing and whisk all together to incorporate.
  • Add to salad, toss. Let sit for an hour. Top with hazelnuts. Serve at room temperature.

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