Green Beans with Miso and Almonds

Ingredients:

2 1/2 pounds fresh green beans

Kosher salt

1/4 cup white miso (fermented soybean paste)

3 tablespoons thinly sliced scallions, dark-green parts only, divided

3 tablespoons unseasoned rice vinegar

2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water

2 tablespoons vegetable oil

1 tablespoon sugar

1/4 cup sliced almonds, toasted

Preparation:

Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.

Whisk miso, 2 tablespoons scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tablespoon scallions. Serve warm or at room temperature.

Epicurious: http://www.epicurious.com/recipes/food/views/Green-Beans-with-Miso-and-Almonds-368276