haricots verts with champagne-shallot vinaigrette

Leo and I had this for dinner tonight with some broccoli & feta cheese quiche, herbed chicken & turkey sausage, and Côtes du Fermoux (rosé) wine.

Haricots verts are slender French green beans. If you use regular fresh green beans, cook them a minute or two longer.

1/2 gallon water
1 tsp salt, divided
1 lb haricots verts, trimmed
1/12 cup Champagne vinegar
1/12 cup finely chopped shallots
2/3 TBSP Dijon mustard
2/3 TBSP honey
1/8 tsp freshly ground black pepper
1 TBSP extra virgin olive oil

Bring water and 1/2 tsp salt to a boil. Add beans to pan; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Combine remaining salt, vinegar, shallots, mustard, honey, and pepper in a large bowl, stirring well with a whisk. Slowly drizzle oil into vinegar mixture; stir well with a whisk. Add beans to vinegar mixture; toss to coat.

Yield: 4 cups (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 67 (38% from fat); FAT 2.8g (sat 0.4g, mono 2.1g, poly 0.3g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 57mg; SODIUM 151mg; FIBER 4.2g; IRON 0.6mg; CARBOHYDRATE 10.9g

Adapted from Cooking Light, DECEMBER 2006