Photo: Jennifer Causey
It’s easy enough to microwave green beans and make a dressing, but taking an extra minute to heat the dressing through changes everything. The shallots mellow and caramelize, and mustard and rosemary bind more easily with the oil. Sherry vinegar has a fantastic savory depth and is worth keeping in your pantry.
How to Make It
Heat olive oil in a small skillet over medium-low. Add minced shallot; sauté 4 minutes. Remove pan from heat; stir in vinegar, mustard, rosemary, salt, and pepper. Cook haricots verts according to package directions; toss with shallot mixture.
