Serves 4
| Salt and pepper, to taste | |
| 1 | pound green beans, trimmed |
| 1 | teaspoon Dijon mustard |
| 2 | tablespoons balsamic vinegar |
| 3 | tablespoons olive oil |
| 1 | pint cherry tomatoes, quartered |
| Handful fresh basil leaves (leave whole) |
2. In a small bowl, whisk the mustard, vinegar, salt, and pepper. Gradually whisk in the olive oil.
3. In another bowl, combine the cherry tomatoes, basil leaves, and 2 tablespoons of the dressing.
4. Arrange the beans on a platter. Spoon the remaining dressing over them. Add the cherry tomato mixture and sprinkle with more salt and pepper. Sheryl Julian 
© Copyright 2010 Globe Newspaper Company.
