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Warm Haricots Verts Salad with Apples, Almonds and Tarragon Vinaigrette

This is the ultimate fall salad.

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Yield: 4-6 servings as a side

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Active Time: 25 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

For the vinaigrette:

3 tablespoons apple cider or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 to 1/3 cup extra virgin olive oil
1 tablespoon fresh tarragon, rough chopped
Salt and pepper to taste
1 pound haricots verts, vine ends removed
2 tablespoons butter
2 shallots, thinly sliced
Salt and pepper to taste
1/2 head radicchio, thinly sliced
1 red-skinned apple, julienned
1/4 cup sliced almonds, toasted

To prepare the vinaigrette, whisk together the vinegar, Dijon and honey in a medium-size bowl. Drizzle in the olive oil while whisking rapidly. Whisk in the tarragon, and season with salt and pepper to taste.
To prepare the beans, bring a pot of water to a boil and add a large pinch of salt. Blanch the haricots verts until crisp yet tender, about 2 minutes. Shock them in an ice bath until cold, and then drain in a colander.
Heat a sauté pan over medium heat and add the butter. Gently sauté the shallots until tender, about 2 minutes.
Add the beans to the pan and cook until they are just heated through. Season with salt and pepper to taste.
While the beans are warming, toss together the radicchio and apples in a salad bowl. Add the warm beans, and dress with just enough of the vinaigrette to coat.
Top with the toasted almonds, and serve warm or room temperature.