This is a French inspired side dish featuring tender-crisp green beans tossed in a tangy Dijon-shallot butter sauce and topped with crunchy toasted almonds. It's elegant, flavorful, and perfect for both weeknight dinners and special occasions.
1.Bring a large pot of heavily salted water a a boil. Blanch the green beans until bright green and crisp tender, about 2 minutes, then lift from the water and allow to cool.
2. In a large skillet, heat olive oil and butter over medium heat. Add sliced shallots and cook util soft and lightly caramelized. Stir in dijon mustard and lemon juice.
3. Add blanched haricot verts to the pan and toss to coat. Saute until heated through and coated with the mustard-shallot mixture. Season with salt and pepper to taste.
4. To serve, plate haricot verts. Sprinkle with toasted almonds and garnish with chopped parsley or tarragon. Serve warm or at room temperature.