• Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
• Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for at least 5 minutes. Pat the beans dry with a paper towel.
• If you use prepackaged crispy onions, you want about ⅓ to ½ cup of them. If you don’t want to use prepackaged crispy onions, you can make your own! To make your own, slice the shallots into thin slices. Place them in a saucepan and cover them with olive oil - you don’t need a lot, but enough to cover the shallots. Heat over medium heat and cook, stirring often, about 6 to 8 minutes until the shallots begin to turn golden. Right when they become slightly golden, remove them with a slotted spoon and place them on a paper towel to drain excess oil.
• Place the green beans on a large platter. Drizzle with the vinaigrette. Sprinkle all over with the shallots, goat cheese and pomegranate. Add another pinch of salt and pepper if desired. Serve!
• P.S. leftovers of this are delicious - eat them straight from the fridge!

maple mustard vinaigrette

• In a bowl, whisk together the vinegar, mustard, maple syrup and a big pinch of salt and pepper. Whisk in the oil until the dressing is emulsified. Add in the chives. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!