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Balsamic Glazed Haricot Verts
Ingredients
- 4 cups trimmed haricots verts ( baby green beans)
- 2 Tbsp. O&CO. Premium Balsamic Vinegar
- 1 Tbsp. finely chopped shallots
- 1/2 Tbsp. O&CO. Mustard with Maple & Lemon
- 1/4 cup Mantinea & Avia olive oil
- 1 Tbsp. chopped chives
- 1 Tbsp. plus 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 Tbsp. blanched hazelnuts toasted and coarsely chopped
Directions
- Bring a 2-quart saucepan of water to a boil; season with 1 tablespoon salt. Fill a large bowl with ice and water.
- Add haricots verts and cook until tender but still crisp, about 1 minute. Drain immediately and place in ice water until chilled. Drain beans well and set aside.
- Meanwhile, add balsamic vinegar to shallots in a medium bowl; let sit 30 minutes. Stir in mustard until combined. Gradually whisk in olive oil until blended. Whisk in chives, 1/4 teaspoon salt, and pepper until combined.
- Mix in green beans and hazelnuts and toss until well coated with dressing.
*Serves 8, but can easily be doubled.