Cooking Instructions

• Preheat oven to 400 F. Lay out almonds on a cookie sheet and toast until golden and fragrant, about 5 minutes. Remove from oven and allow to cool.
• Bring a large pot of salted water to a boil. Add green beans and cook until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat olive oil over medium heat in a large sauté pan. Add shallots to pan and cook until soft and translucent, about 2 minutes. Add apple cider vinegar to pan. Add the beans and continue to sauté until coated in the olive oil and vinegar and heated through, about 5 minutes. Season with ¼ teaspoon each of sea salt and black pepper to start, then taste and add any additional seasoning.
• Plate beans and top with dill and almonds. Serve warm or at room temperature.