TASTE THE LOVE

Green Bean Salad with Wine and Dill

1 pound green beans trimmed
1 large shallot minced
1 Tbsp. minced dill
2 Tbsp. white balsamic vinegar
3 Tbsp. Champagne Currant Jam

Drop the beans in boiling water for 3 minutes, and immediate shock them in ice water until cool. Drain the beans and allow them to dry. Combine the shallot, dill, vinegar, and jam in a large bowl. Toss with beans and season with salt and pepper. Chill for several hours prior to serving. Makes 4 side dishes.

Groups: Champagne Currant, side dish