Serves 4 (serving size: one-fourth of haricots verts mixture)
Photo: Jennifer Causey Styling: Claire Spollen

How to Make It

Melt butter in a large skillet over medium-high heat. Add haricots verts and mushrooms to pan; cook 6 minutes or until vegetables are tender. Add cherry tomatoes and vinegar to pan; toss well to coat. Sprinkle vegetable mixture evenly with salt and pepper.

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