Green Bean Vinaigrette

1 lb. green beans
3 Tbsp. olive oil
1 Tbsp Dijon mustard
4 tsp. lemon juice or cider vinegar
salt and pepper

Cut the tips off the beans. Steam until just tender, about 5 minutes. Drain thoroughly and put into bowl. While beans are hot, stir in olive oil and mustard. Toss gently. Drizzle with lemon juice. Salt and pepper to taste. Serve warm or cold. Makes 3 to 4 servings.