Haricots Verts With Warm Shallot Vinaigrette

1. 1

   In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.

2. 2

   In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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