Applying heat to the dressing allows the shallots to mellow and the mustard and rosemary to steep in the olive oil.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

86 calories; fat 7g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 6g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 133mg; calcium 0 3% DV; potassium 0 21% DV; sugars 3g; added sugar 0g.
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