Eating Well; serves 4; ready in about 20 minutes
1 Tablespoon poppy seeds
2 Tablespoons EVOO
1 Tablespoon white-wine or rice-wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 Tablespoon minced shallot, onion or 2 tablespoons scallions
1/8 teaspoon salt or to taste
Freshly ground pepper to taste
1 pound green beans, stem ends trimmed
To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl or jar, and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk until blended.
To prepare beans: Cook beans in a large pot of boiling water until just tender, 3-4 minutes. Drain. Warm the dressin in a large skillet over medium heat. Add beans and toss to coat.
Cover and refrigerate dressing for up to 2 days.