The Fresh Honey Cookbook by Laurey Masterton

Author:Laurey Masterton
Language: eng
Format: epub, pdf
Publisher: Storey Publishing, LLC
Published: 2013-09-08T16:00:00+00:00

The ingredients

3 tablespoons red wine vinegar

1 tablespoon honey, preferably tulip poplar honey

1 tablespoon coarse-ground Dijon mustard

1 cup very good extra-virgin olive oil

Sea salt

Freshly ground black pepper

2 pounds fresh haricots verts (baby French green beans)

Bold = foods pollinated or produced by bees

Here’s what you do

1.Combine the vinegar, honey, and mustard in a medium bowl and mix with a wire whisk. Drizzle the oil into the bowl in a thin stream, whisking constantly until well blended. This will cause the mixture to emulsify, so that it will stay mixed. Taste and add salt and pepper if necessary. Set aside until ready to use.

2.Bring a large pot of water to a boil. Fill a large bowl with ice water. Plunge the green beans into the boiling water, watching carefully. After about 1 minute (the time will vary depending on the age of your beans), the beans will turn a bright green. Immediately remove them from the pot and immerse them in the ice water, which will stop the cooking and keep them bright green. Once they are cool, remove them from the ice water and place them in a colander to drain.

3.Arrange the beans on a serving platter. Drizzle the vinaigrette on top of the beans, and serve.

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