Warm green bean salad

250 g fine green beans, stalk ends removed

1/2 tbsp Dijon mustard
1/2 tbsp white wine vinegar
3 tbsp extra virgin olive oil

1/2 bunch spring onions, trimmed and thinly sliced salt and freshly ground black pepper

Cook and drain the beans well and return them to the pan.
Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm.