Haricots Verts with Honey Orange Dressing
slightly adapted from Bobby Flay
Ingredients:
- 1 pound haricots verts (French green beans)
- Kosher salt and freshly ground black pepper
- 2 tablespoons orange juice plus 1 teaspoon zest
- 2 tablespoons Trader Joe’s Orange Muscat Champagne Vinegar
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil
- ¼ cup sliced almonds
- ¼ cup ricotta salata, grated
Preparation:
To a large pot of boiling salted water, add the haricots verts. Bring back to a boil, and cook about 2-3 minutes or until crisp-tender. Drain and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain and pat dry.
For the dressing, whisk together the orange juice, zest, vinegar, honey, and some salt and pepper in a large bowl. Gradually whisk in the olive oil until emulsified.
Combine the haricots verts, almonds and about half of the ricotta salata in a serving bowl. Pour some of the dressing over the top and gently toss to coat. Taste and add dressing a little at a time adding salt and pepper to taste. Sprinkle with the remaining cheese, and serve.
Liz’s Tidbits:
- If you don’t have Trader Joe’s Orange Muscat Champagne Vinegar, use white wine vinegar.
- If you can’t find ricotta salata cheese, use feta.
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Filed under: SIDES, SAUCES & CONDIMENTS | Tagged: Bobby Flay, french green beans, green beans, haricots verts, haricots verts with honey orange dressing, trader joe's orange muscat champagne vinegar | Leave a comment »