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Haricot verts, and Cherry Tomatoes in Balsamic Vinaigrette
4 Servings
Vinaigrette:
3 tbsp. Balsamic Vinegar
½ cup olive oil
½ tsp. garlic, minced
- Whisk together the balsamic vinegar and olive oil.
- Add garlic.
½ lb. cherry tomatoes, quartered
¾ lb. haricots vert
½ cup scallions, minced
3 pieces celery, cleaned and bias cut
½ cup fresh tarragon, chopped
1 tbsp. capers
- Cook beans in boiling water for about 3-4 minutes, until still crisp. Drain. Shock in a bowl of ice water; drain well.
- Combine beans, cherry tomatoes, scallions, celery, tarragon, capers and vinaigrette. Season with salt and pepper.
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