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Haricots Verts with Warm Shallot Vinaigrette

Haricots Verts with Warm Shallot Vinaigrette


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Yield

Serves 4 (serving size: about 1/2 cup)

It’s easy enough to microwave green beans and make a dressing, but taking an extra minute to heat the dressing through changes everything. The shallots mellow and caramelize, and mustard and rosemary bind more easily with the oil. Sherry vinegar has a fantastic savory depth and is worth keeping in your pantry.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup minced fresh shallot
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon grainy mustard
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (8-oz.) pkg. microwave-in-bag haricots verts

Nutritional Information

  • Calories 86
  • Fat 7g
  • Satfat 1g
  • Unsatfat 6g
  • Protein 1g
  • Carbohydrate 6g
  • Fiber 2g
  • Sodium 133mg
  • Calcium 3% DV
  • Potassium 21% DV
  • Sugars 3g
  • Added sugars 0g

How to Make It

Heat olive oil in a small skillet over medium-low. Add minced shallot; sauté 4 minutes. Remove pan from heat; stir in vinegar, mustard, rosemary, salt, and pepper. Cook haricots verts according to package directions; toss with shallot mixture.


Watch the video: How to Make Haricots Verts with Shallots - Episode 87


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