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VEGETABLES - Roasted Green Bean Salad
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| 2 lbs | fresh green beans |
| 3 tbsp | olive oil, divided |
| 3/4 tsp | salt, divided |
| 2 tbsp | white wine vinegar |
| cider vinegar, alternative | |
| 1 1/2 tsp | Dijon mustard |
| 2 tsp | dill weed |
| 1 1/2 tsp | sugar |
| 1/4 tsp | pepper |
In a bowl, toss beans with 1 tbsp oil and 1/2 tsp salt. Spread in a single layer in an ungreased baking pan. Roast, uncovered, at 400 for 30-40 minutes or until beans are tender and lightly browned, stirring twice.
Meanwhile, in a small bowl, whisk the vinegar, mustard, dill, sugar, pepper and remaining salt. Slowly whisk in remaining oil. Transfer beans to a large serving bowl. Add vinaigrette and toss to coat.
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