This became an instant it in my house. Normally I stay away from any salad that required parboiled vegetables because I’m lazy, but for this salad, it’s worth the effort. I like to use a mix of green and yellow beans, but if you can only fine one or the other, don’t worry. You likely won’t need all of the dressing to coat the beans; you and save the leftover in the fridge for about a week or two. Serve this with your favourite grilled meats and fish.

1. Generously salt a large pot of boiling water and let it return to a rolling boil. Add beans to the pot and stir to ensure each stalk is covered by water. While beans are cooking, add about two cups of ice cubes to a bowl large with water. Bean will cook for 4 minutes, or until fork tender. Using a tongs, remove beans and place into ice water. This will shock the beans and immediately stop the cooking process. Let sit in the cold water until fully cooled (about 5 minutes). Drain bean and let dry before using.
2. In blender, add red wine vinegar, white sugar, dill, garlic, shallot, and dijon and blend until smooth. While blending, in a light and gentle stream, pour in the olive oil. Once vinaigrette is fully emulsified, turn off blender and taste. Season with salt and pepper if necessary.
3. Toss beans with enough dressing to generously coat. Top with pickled red onion and crispy
   shallots.