Green Bean Salad With Mustard Caper Vinaigrette

This is so tasty! You'll never want to do green beans any other way again.

Boil beans in salted water for 5 minutes , or until crisp-tender.

Drain and refresh in a bowl of ice and cold water.

Drain and pat dry.

In a blender , puree capers with lemon juice , mustard and 2 tblsps white wine.

With motor running , add oil in a thin , steady stream and blend until emulsified.

Taste and adjust seasoning by adding salt and pepper.

In a large serving bowl , toss together beans and dressing.

Sieve hard-boiled egg over top.

green beans, capers, fresh lemon juice, dijon-style mustard, dry white wine, olive oil, hard-boiled eggs, salt and pepper