2 pounds green beans, left long 1/2 C honey 1/2 C apple cider vinegar 1/2 C olive oil 1/4 C Dijon mustard sunflower seeds
Steam green beans until they are done. I prefer mine a little crisp, and not sloppy loose. In a bowl, mix honey, vinegar, olive oil and mustard. You'll have to whisk it quite a bit to get it to mix properly. Then, pour over the hot green beans. Sprinkle with sunflower seeds.
Now, we normally eat this right away, but I have it on good authority that if you let it sit in the fridge for 1 day, the flavors intensify quite nicely.