Green Beans with Fig Balsamic Reduction
We eat a lot of vegetables, a lot. In general our plate is ¼ protein and ¾ vegetable and starch. Vegetables can be delicious, but I see them mostly as a blank canvas, just waiting to be experimented with. I like this sweet, tangy dressing for green beans, but it would go well with many vegetables and proteins. This is a simple recipe that comes together quickly while you prepare the rest of your meal.