Recipe: Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

from Cooking Light

Ingredients
  • 1 pound haricots verts, trimmed
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons crème fraîche
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1 pint grape or cherry tomatoes, halved
  • 1 tablespoon pine nuts, toasted
Preparation
  • Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  • Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

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