Food & Cooking Recipes Salad Recipes Haricot Verts with Grainy-Mustard Vinaigrette 5.0 (1) 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 Servings: 6 The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available. Ingredients 4 teaspoons Dijon mustard 2 teaspoons coarse-grained mustard 2 tablespoons white-wine vinegar 6 tablespoons olive oil Coarse salt 1 ½ pounds haricot verts, trimmed ½ small red onion, finely diced Freshly ground pepper Directions In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified. Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well. Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature. Print