Haricots Verts With Warm Shallot Vinaigrette

1. 1

   Place haricots verts into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

2. 2

   Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 4 minutes or until golden. Stir in vinegar; cook 5 minutes or until mixture thickens slightly. Add haricots verts, pepper, and salt to pan; 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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