- Kosher salt
- 7 ounces trimmed haricots verts
- 1 1/2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon grain mustard
- Black pepper
- 1 tablespoon fresh chervil, torn
Bring a pot of water to boil, salt the water, and blanch the haricots verts for until tender, about 3 minutes. Drain.
Put the pot back on medium-low heat, and once the pot is dry, add the oil. Add the shallots, and sauté, stirring often, until just soft and fragrant, but not golden, about 4 minutes. Add the vinegar, mustard, and black pepper. Stir to incorporate all the ingredients. Add the haricots verts back to the pain, and toss with the warm vinaigrette. Plate the beans, and top with the chervil. Serve hot, warm, or at room temperature.
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