12 oz Fresh green beans, trimmed and halved on the bias
1/4 cup White wine vinegar
1 tbsp Shallot, minced
1 tbsp Dijon mustard
1 tsp Fresh thyme, chopped
1/4 cup Extra virgin olive oil
1/2 cup Slivered almonds, toasted (optional)
Instructions
In a saucepan combine wheat berries and broth. Place over high heat and bring to a boil. Reduce heat to low and cook, covered, for 1 hour or until liquid is absorbed.
Meanwhile, bring a large pot of salted water to a boil. Add beans and cook 4 – 5 minutes, or until crisp-tender. Drain, then immediately place beans in a large bowl of ice water. Let stand in ice water for 3 minutes. Drain and transfer to a large serving bowl.
For the dressing, in a small bowl whisk together vinegar, shallot, mustard and thyme. Gradually whisk in oil until well-combined. Season with salt and pepper to taste and set aside.
In a large serving bowl combine wheat berries and beans. Add dressing and toss to coat. Sprinkle with toasted almonds (if desired), and serve.
