Mignonette de porc, sauce moutarde, grenailles, wok de haricots verts et paksoi

Trim the ends of the green beans and rinse them under cold water.

Bring a pot of salted water to a boil over high heat.

Add the green beans to the boiling water and cook until tender-crisp, about 3-5 minutes.

Drain the green beans and immediately transfer them to an ice bath to stop cooking.

In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, salt, and black pepper.

Drain the green beans from the ice bath and pat them dry with a kitchen towel.

In a large skillet, heat a drizzle of olive oil over medium heat.

Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

Add the green beans to the skillet and toss to coat with the garlic.

Pour the Dijon dressing over the green beans and toss to combine.

Cook for an additional 2-3 minutes until heated through.

Remove from heat and sprinkle with chopped fresh parsley before serving.

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