Instructions

1. 1

   Cook the green beans: Either steam them, or boil them. If boiling, bring a large pot of water to a boil, and cook the green beans until crisp-tender, or however you prefer to eat them. (It takes about 5 minutes to cook the beans to crisp-tender, and I really dislike overcooked vegetables so I watch them carefully.) When the beans are cooked, carefully drain the water and rinse the beans under cold water in a colander until they are no longer hot.

2. 2

   Toast the sliced almonds in a small skillet over medium heat until they just start to brown. Set aside.

3. 3

   Combine the balsamic glaze and Dijon mustard in a small bowl and mix well until all the mustard clumps are gone.

4. 4

   Finely dice the half of the red onion.

5. 5

   In a large pan or a wok, saute the red onion in olive oil for 5 minutes, or until the onion has softened.

6. 6

   Add the salt and stir.

7. 7

   Add the balsamic glaze mixture and the dried cranberries and let them cook together for a minute.

8. 8

   Add the green beans and the toasted almonds and gently toss them in the wok to coat them in the balsamic glaze.

9. 9

   Remove from heat.

10. 10

    Serve with crumbled goat cheese. Make sure to get some of that cranberry/almond saucy goodness that might sink to the bottom of the serving dish.