Green Beans with Warm Shallot Vinaigrette



Heating the vinaigrette infuses the dressing with mellow flavors. The mustard and rosemary steep in the Flying Olive Extra Virgin Olive Oil creating a delicious side dish. Barb L.

Serves: 4


8 oz (1/2 pound) green beans, tipped and tailed

2 Tbsp Flying Olive Rosemary or Smoked Extra Virgin Olive Oil

¼ cup minced fresh shallots (1 ½ medium shallots)

2 tsp of Sherry Vinegar or sherry

½ tsp grainy mustard (I used Grey Poupon Country-style mustard)

½ tsp minced fresh rosemary

¼ tsp kosher salt

¼ tsp black pepper


Blanch or steam the beans for 3-4 minutes. Drain and plunge into an ice bath. Drain. Set aside to cool.

Heat the Flying Olive Extra Virgin Olive Oil of Choice in a small skillet over medium-low heat. Add the minced shallots and sauté for 4 minutes. Remove the shallots from the heat. Stir in 2 tsp of sherry vinegar, the grainy mustard, rosemary, salt, and black pepper. Add the shallot mixture to the green beans and toss.

Inspired by a recipe in Cooking Light, October 2017.

Submitted by Barb L.