Haricots Verts with Mustard Vinaigrette

Name: Haricots Verts with Mustard Vinaigrette
Yield: serves 2
Ingredients: Coarse salt; 1/2 pound haricots verts or other thin green beans, trimmed; 1/2 teaspoon finely chopped shallot; 1 1/2 teaspoons red-wine vinegar; Freshly ground pepper; 1/2 teaspoon grainy or smooth Dijon mustard; 1 1/2 tablespoons extra-virgin olive oil

January 26, 2012

I like to serve these chilled haricots verts with lamb—their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.

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