Wow! This was very delicious. Just the side dish I was looking for, It's definitely going down as a favorite. It also doesn't have to be served warm, which is great for summer meals. I subbed blue agave for the honey because of what I had and I think honey would have made it thicker. With homemade creme fraiche and fresh basil from my garden, this was better than most of the side dishes they serve at restaurants!
Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing
Haricots verts are tender, young French green beans. If not labeled as such in your market, look for slim, petite green beans. Crème fraîche adds a nutty flavor and rich texture to the dressing; look for it near the gourmet cheeses in your supermarket. Substitute whole sour cream, if you prefer.
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- Calories: 74
- Calories from fat: 34%
- Fat: 2.8g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.6g
- Protein: 1.7g
- Carbohydrate: 11.4g
- Fiber: 3.5g
- Cholesterol: 7mg
- Iron: 0.7mg
- Sodium: 203mg
- Calcium: 47mg
- 1 pound haricots verts, trimmed
- 1/4 cup finely chopped fresh basil
- 2 tablespoons minced shallots
- 2 tablespoons fresh lemon juice
- 2 tablespoons crème fraîche
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 pint grape or cherry tomatoes, halved
- 1 tablespoon pine nuts, toasted
- Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
- Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.
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