Winter is almost here and we can feel the temperatures dropping down and the snow has arrived for many. This means hot meals, comfort food, maybe hibernation?! Probably! But this salad is so good that you can have it as a start or a side for your winter meals!
Green beans and Mustard Salad
– 400g green beans
– 2 tablespoon french mustard
– 1 garlic head
– 3/4 cup almonds
– 1 teaspoon vinegar
– 2 tablespoon of any vegan honey substitute (agave syrup, date syrup or other of your choice)
– 1 tablespoon olive oil
Cook the green beans until “al dente” and set aside. Take the whole garlic (unpeeled) and wrap in foil with olive oil. Bake in a oven at 180° C for 30 to 40 minutes. To make sure it’s ready, stick a fork or a toothpick on it. Garlic should be very soft. Remove the garlic from the oven and with a sharp knife, cut the top of the garlic head and with the help of knife, push the mashed garlic that formed inside the shell. Put this puree into a bowl and stir in the mustard, vinegar, honey substitute and olive oil. Stir everything well. Pour this sauce over the cooked green beans and mix well, preferably with your hands so that the sauce will involve all beans. Throw the almonds on top and mix lightly. Serve immediately.
I used the whole and unpeeled almonds to give a more rustic look. However, if you prefer, you can use them without the shell or even laminated ones, which you can lightly roast.