String Beans with Honey-Lemon Vinaigrette

Ingredients

3 pounds string beans, ends removed
1/2 Cup pine nuts (pignolis)
1/4 Cup freshly squeezed lemon juice
2 Tbs. Dijon-style mustard
2 Tbs. mild honey
5 Tbs. + 1/2 tsp sea salt
6 Tbs. extra-virgin olive oil
pinch of freshly ground black pepper

Directions
1. Preheat oven to 350∞.
2. Bring a large pot of water to a boil, with 5 Tbs. of salt.
3. Spread the pine nuts out evenly on a sheet pan and toast them in the oven until lightly brown and fragrant, roughly 5 minutes. Watch them closely; they burn easily.
4. Drop the green beans in the boiling water and cook, uncovered for 4-6 minutes. You want them to be bright green and crunchy, but tender. Drain the beans and allow them to cool slightly.
5. Make the vinaigrette by whisking together in a bowl: lemon juice, mustard, black pepper, honey, 1/2-tsp salt. Add the oil last, whisking continuously.
6. Toss the green beans, vinaigrette and pine nuts together. Let marinate for about 10 minutes before eating.