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Balsamic Glazed Haricot Verts


  •  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


  1. Bring a 2-quart saucepan of water to a boil; season with 1 tablespoon salt. Fill a large bowl with ice and water. 
  2. 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. 
  3. 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.
  4. Mix in green beans and hazelnuts and toss until well coated with dressing.


*Serves 8, but can easily be doubled.