Bean salad with pomegranate seeds and walnuts

Ingredients for 2 servings:

• 400 g green beans (runner or bush beans)
• 2 shallots
• 2 tbsp balsamic vinegar, white vinegar, or pomegranate vinegar, more if needed
• 1 tsp mustard, medium hot
• 1 pinch(s) of sugar
• salt and pepper
• 3 tbsp walnut oil, more if needed
• 4 tbsp pomegranate seeds
• 2 tbsp walnuts

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Trim and wash the beans, then cook in boiling salted water for about 8-10 minutes until al dente. Drain, rinse, and let drain. Peel and finely chop the shallots. Mix the vinegar, mustard, sugar, salt, pepper, and oil into a sauce. Add the shallots and mix everything with the beans and pomegranate seeds. Let it marinate for at least an hour. Season the salad to taste. Toast the walnuts in a dry pan and let cool. Sprinkle over the salad before serving. Variation: Add feta cheese.