Haricots Verts with Warm Shallot Vinaigrette
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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.
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