Beans, Green w Red Onion/Mustard Seed Vinaigrette Serves 8

Heat 1 T oil in heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 min. Transfer all to large bowl. Simmer vinegar and sugar in small saucepan, stirring until sugar is dissolved, then cool 5 min. Heat remaining 2 T oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8-10 min. Remove from heat and stir in vinegar, then add to mustard oil in large bowl. Have ready a large bowl of ice and cold water. Cook beans in pot of boiling salted water until crisp-tender, 5 min. Drain and plunge into ice water, then drain well Toss w vinaigrette and s&p. Serve at room temp or chilled.

Olive Oil 3T
Mustard 2T seeds
Vinegar 0.33c red wine
Sugar 1T
Onion 1med, thinly sliced
Beans, Green 1.5lb, trimmed