Directions:
- Whisk shallots, 1 tablespoon of oil, vinegar and mustard in a bowl. Heat 1 tablespoon oil in a skillet over medium high heat until hot. Add pecans and salt. Saute for 1 minute. Drain on a paper towel and chop coarsely.
- Blanch the beans in boiling water in a saucepan just until tender, drain. Plunge in ice water, drain. Combine the beans and mustard dressing in a bowl and toss to coat. Add the cheese and half of the nuts and toss. Season with salt and pepper. Sprinkle with the rest of the nuts. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.32 Kcal (2400 kJ) | ||
| Calories from fat | 457.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.8g | 78% | |
|---|---|---|---|
| Sodium | 18.29mg | 1% | |
| Potassium | 621.62mg | 13% | |
| Total Carbs | 20.78g | 7% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 10.54g | 42% | |
| Protein | 9.44g | 19% | |
| Vitamin C | 21.3mg | 35% | |
| Iron | 3.5mg | 20% | |
| Calcium | 107.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 219.3 Kcal (918 kJ) | ||
| Calories from fat | 174.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.43g | 78% | |
|---|---|---|---|
| Sodium | 7mg | 1% | |
| Potassium | 237.77mg | 13% | |
| Total Carbs | 7.95g | 7% | |
| Sugars | 2.96g | 31% | |
| Dietary Fiber | 4.03g | 42% | |
| Protein | 3.61g | 19% | |
| Vitamin C | 8.1mg | 35% | |
| Iron | 1.3mg | 20% | |
| Calcium | 41mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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