Ingredients

The following ingredients have 4 Servings
  • 1 pound haricot verts (rinsed and ends trimmed)
  • 1/2 shallot (minced (about 1 tablespoon))
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard (classic or whole grain)
  • Salt and pepper (to taste)

Instruction

  • Fill a large pot of salted water and bring to a boil. Prepare an ice water bath in a separate large bowl and set aside.  
  • Cook the haricots verts in the boiling water for 4 – 5 minutes, just until bright green and tender-crisp.
  • Drain the beans and immediately transfer them to the ice water bath to stop the cooking process. Drain well.
  • To serve the beans warm, heat 1 additional tablespoon of olive oil in a large pan over medium heat and add the drained beans, sauteing for 2-3 minutes until warmed through. This step isn't necessary if you plan to serve the beans cold though.
  • In a small bowl, whisk together the shallot, olive oil, vinegar, and mustard. Taste and season with salt and pepper as needed.
  • Drizzle the vinaigrette over the beans in a large bowl and toss to coat evenly. Place on a platter and serve.