Vegetable
1-1/2 lb. green beans
2 tablespoons lemon juice
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon dried savory
1/4 teaspoon pepper
1/3 cup olive oil
Lettuce leaves
Red onion slices
1/4 cup sliced blanched toasted almonds
Trim beans. In pot of boiling water, cook beans for 2-4 min. or until tender-crisp. Drain and refresh under cold running water; pat dry. (Beans can be wrapped in paper towel, placed in plastic bag and refrigerated for up to 2 days.) In small bowl, stir together lemon juice, mustard, salt, savory and pepper until mustard dissolves. Whisk constantly, add oil. )Dressing can be made ahead, covered and refrigerated for up to 3 days.)
Just before serving, stir dressing. pour over beans and stir gently to coat. To serve, line edge of platter with lettuce leaves and onion slices, mound beans in centre and sprinkle with toasted almonds.