Direction

1. Preheat oven to 400°F. Wrap garlic bulbs in foil and roast for 30 minutes. If using loose, peeled garlic, drizzle with a little olive oil and wrap tightly.
2. Trim the stem from the green beans and cut in halves. Bring a large pot of salted water to a boil. Add the green beans and boil for about 4-5 minutes, or until crisp tender. Strain the beans and immediately plunge them into a bowl of ice water or rinse under cold water to prevent any further cooking and preserve the bright green color, crunch, and flavor. Drain, transfer to serving bowl and set aside.
3. Remove garlic from the oven. Transfer garlic to a small bowl (if using bulbs, cut the head and squeeze out the garlic). Add vinegar, Dijon mustard, honey, salt, pepper and olive oil. Whisk the dressing to emulsify or use an immersion blender.
4. Pour dressing over green beans with 2/3 of the almonds. Toss to coat the beans with dressing and season to taste. Top with remaining almonds and serve.