Cut 5-6 Carrots into chunks and clean 1/2 pound of green beans. Steam until desired doneness. Let cool.

In a blender put:

1 Tablespoon dijon

1/2 clove garlic

1 tsp honey

3 Tablespoon of good balsamic vinegar

Fresh cracked black pepper

Puree and slowly pour 1 cup of good extra virgin olive oil through pour hole with blender running. Add a little water to thin if necessary. Drizzle over carrots and green beans. Add more cracked pepper, sea salt and fresh chopped chives to garnish.