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Haricot
Verts with Champagne- Shallot Vinaigrette
Great for a
cocktail party...
½
gallon
water
¾
tsp
salt, divided
1½
lbs
haricot verts, trimmed
2
Tbs
Champagne vinegar
2
Tbs
finely chopped shallots
1
Tbs
dijon mustard
1
Tbs
honey
¼
tsp
freshly ground black pepper
1½
Tbs
extra virgin olive oil
1
Bring water
and ½ teaspoon of salt to boil in a large pot.
Add beans to pan; cook 3 minutes or until
crisp-tender. Drain and plunge beans into ice
water; drain.
2
Combine
remaining ¼ teaspoon salt, vinegar, and next 4
ingredients (through pepper) in a large bowl,
stirring well with a whisk. Slowly drizzle oil
into vinegar
mixture; stir well with a whisk. Add beans to
vinegar mixture; toss to coat.