Blanched Green Bean and Pear Salad With Maple Mustard Dressing

Bright, Inventive Side Salad for the Holidays.

Ingredients:

4 to 5 cups green beans (fresh)
2 celery stocks cut angled
1 ripe bartlett pear, diced
1/2 teaspoon dried chili flakes (less if desired)
1 pear chopped into large dice
1/3 C parsley chopped
3/4 C hazelnuts toasted in a pan (can use walnuts instead)

Dressing
1 1/2 parts Olivezia Madagascar Black Pepper Olive Oil  to 1 part Olivezia Cinnamon Pear White Balsamic. Use about 1/4 C Oil and then add vinegar.
1 T yellow mustard 1 T sugar
1/2 t salt and 1/4 t black pepper
2 t maple syrup (I prefer the premium version)

Directions:

• 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.