- ½ tablespoon of Melgarejo Hojiblanca EVOO
- 1 ½ lbs. of trimmed green beans
- Kosher Salt
- 1 teaspoon of Honey Ginger Balsamic Vinegar
- 3 tablespoons of soy sauce
- 3 tablespoons of tahini
- 2 tablespoon of honey
- 1 tablespoon of Toasted Sesame Oil
- 2 minced garlic cloves
Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and mix thoroughly. Drizzle over the green beans and lightly toss to combine.