Yield: Serves 4 (serving size: 1/2 cup)
Substitute fresh thyme or dill for the tarragon, if you prefer. To blanch haricots verts, cook them in boiling water 2 minutes, and immediately transfer to an ice bath to cool.
Ingredients
- 2 tablespoons sliced almonds
- 2 teaspoons canola oil
- 2 teaspoons chopped garlic
- 2 tablespoons white wine vinegar
- 2 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh tarragon
- 12 ounces blanched haricots verts
Nutritional Information
- Calories 106
- Fat 7g
- Satfat 2g
- Unsatfat 4g
- Protein 3g
- Carbohydrate 10g
- Fiber 3g
- Sugars 6g
- Added sugars 3g
- Sodium 218mg
- Calcium 5% DV
- Potassium 5% DV
- Calories 106
- Fat 7g
- Satfat 2g
- Unsatfat 4g
- Protein 3g
- Carbohydrate 10g
- Fiber 3g
- Sugars 6g
- Added sugars 3g
- Sodium 218mg
- Calcium 5% DV
- Potassium 5% DV
How to Make It
Heat a small skillet over medium-high. Add sliced almonds; cook, stirring, until golden, about 4 minutes. Set aside. Heat canola oil in same skillet over medium-high. Add chopped garlic; cook 1 minute. Remove from heat; stir in white wine vinegar, heavy cream, Dijon mustard, honey, and kosher salt. Return skillet to heat; cook sauce over medium-high until slightly thickened, about 1 minute. Stir chopped fresh tarragon into sauce. Arrange blanched haricots verts on a serving platter. Drizzle with sauce; sprinkle with almonds.
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