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Haricots Verts with Mustard Vinaigrette

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Recipe photo courtesy of John Kernick

Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.

Source: Martha Stewart Living, April 2004
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Ingredients

Directions

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.

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