Food & Cooking Recipes Salad Recipes Haricots Verts with Mustard Vinaigrette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: John Kernick Servings: 2 Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat. Ingredients Coarse salt ½ pound haricots verts or other thin green beans, trimmed ½ teaspoon finely chopped shallot 1 ½ teaspoons red-wine vinegar Freshly ground pepper ½ teaspoon grainy or smooth Dijon mustard 1 ½ tablespoons extra-virgin olive oil Directions Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes. Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry. Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using. Cook's Notes Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to one day. Refrigerate the vinaigrette separately, up to one day; bring to room temperature before serving. Print