Applying heat to the dressing allows the shallots to mellow and the mustard and rosemary to steep in the olive oil.
2 tablespoons extra-virgin olive oil
1/4 cup minced fresh shallot
2 teaspoons sherry vinegar
1/2 teaspoon grainy mustard
1/2 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (8-oz.) pkg. microwave-in-bag haricots verts
Calcium 3% DV
Potassium 21% DV
Est. added sugars 0g
How to Make It
Heat olive oil in a small skillet over medium-low. Add minced shallot; sauté 4 minutes. Remove pan from heat; stir in vinegar, mustard, rosemary, salt, and pepper. Cook haricots verts according to package directions; toss with shallot mixture.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.