Haricot Verts with Grainy-Mustard Vinaigrette

I love this recipe. So simple, yet so tasty! And everything can be made ahead-of-time and combined just before serving. Perfect! Enjoy!

Green beans with dijon vinaigrette

Haricot Verts with Grainy-Mustard Vinaigrette
Adapted from Martha Stewart Living, May 2003
Serves 6

4 teaspoons Dijon mustard
2 teaspoons coarse-grained mustard
2 tablespoons white-wine vinegar
4 teaspoons olive oil
Coarse salt
1 1/2 pounds haricot verts (thin green beans), trimmed
1/2 small red onion, finely diced (can sub shallots)
Freshly ground pepper

1.In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.

2.Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.

3.Toss beans with onion and vinaigrette. Season with salt and pepper. Serve warm or at room temperature.

Nutritional info:
Calories: 136.1
Total Fat: 9.3 g
Cholesterol: 0.0 mg
Sodium: 130.5 mg
Total Carbs: 8.7 g
Dietary Fiber: 0.1 g
Protein: 3.0 g

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