Updated Apr 5, 2017Chatelaine
- WHISK olive oil and white balsamic vinegar with Dijon mustard, honey and salt in a small bowl.
- BOIL a large pot of water. Add green beans. Cook for 2 min. Drain and rinse well under cold water. Arrange on a platter with sliced peaches. Drizzle with dressing. Sprinkle with chopped basil.