Green Beans with Honey Mustard Vinaigrette

Course Side Dish

Cuisine American

Keyword green beans, side dish, vegetables

Prep Time 10

Cook Time 5

Total Time 15

Servings Servings

Calories 284kcal

Author Barb

3 Tbsp red wine vinegar
1 Tbsp honey
1 Tbsp course-ground Dijon mustard
1 cup olive oil
Sea salt
Freshly ground black pepper
2 lbs fresh baby green beans Haricots Verts - I couldn't find any so used fresh green beans that I cut in half

Combine the vinegar, honey and mustard in a medium bowl and mix with a wire whisk. Drizzle the oil into the bowl in a thin stream, whisking constantly until well blended.Taste and correct with salt and pepper if necessary. Set Aside

Bring a large pot of water to a boil. Fill a large bowl with ice water.
Put the green beans into the boiling water and watch carefully (regular beans may take a bit longer than these directions for haricot verts but still; watch that color for a sign they are done). When they beans turn a bright green, immediately remove them from the pot and immerse them in the cold water which will stop the cooking process and have them retain their color.
Once cooled, remove them from the ice water and drain in a colander.
Arrange the green beans on a serving platter, drizzle them with the vinaigrette and serve.