2 oz (casing removed) Saucisson Sec
¼ cup red wine vinegar
1½ tsp. paprika
1 tsp. finely grated lemon zest
1 tsp. fresh lemon juice
¼ tsp. ground coriander
6 Tbsp. olive oil, divided
1 garlic clove
1 lb. green beans, trimmed
Blend the garlic, saucisson sec, vinegar, paprika, lemon zest, lemon juice, and coriander in a blender, until very smooth.
With the motor running, slowly add 4 tablespoons of oil, and 2 tablespoons of water. Blend until combined. Season with salt.
Heat the remaining olive oil in a large skillet over medium-high heat. Add beans and cook, tossing often, until tender and browned (10-12 minutes). Add 1-2 tablespoons of vinaigrette, and toss to coat.
Photo and recipe credit to Bon Appétit Magazine