Haricot verts = skinny green beans

A friend made this dish for us on New Years Eve several years ago, and I fell in love.  It has a great sweet, tangy flavor to it and is a wonderful side dish.  I served with pork tenderloin.

I took these pictures many, many months ago, so excuse the poorly lighted inside picture for the dish.


1-2 pounds Haricot Verts, trimmed
1/2 tsp salt
1/2 cup champagne vinegar (you can use white vinegar)
1/4 cup finely chopped shallots
4 tbsp Dijon mustard
4 tbsp honey
1 tsp black pepper
4 tbsp. olive oil

Bring water and 1 tsp salt to a boil. Add beans and cook 3-5 minutes or until crisp-tender. Drain beans and rinse in cold water.


Combine salt, vinegar, mustard, honey and pepper in a bowl and whisk until well combined.


Add oil to a large skillet. Sauté shallots until golden brown, about 4 minutes.


Add vinegar mixture and cook approximately 5 minutes until sauce thickens slightly. Add green beans and sauté until beans are warmed through.