Carrots And Greens With Dilly Bean Vinaigrette

1. 1

   Bring pickling liquid to a boil in a small saucepan, reduce heat, and simmer until reduced by half, 15-20 minutes. Let cool slightly, then gradually whisk in butter. Mix in dilly beans; keep vinaigrette warm.

2. 2

   Meanwhile, heat oil in a large skillet over medium-high heat. Add carrots and shallot and cook, tossing often, until browned in spots and tender, 10-15 minutes.

3. 3

   Remove skillet from heat and, working in batches, add mustard greens, tossing until slightly wilted between additions; cook slightly longer.

4. 4

   Transfer vegetables to a platter and drizzle with warm vinaigrette; season with salt and pepper.

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