Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

Haricots verts are tender, young French green beans. If not labeled as such in your market, look for slim, petite green beans. Crème fraîche adds a nutty flavor and rich texture to the dressing; look for it near the gourmet cheeses in your supermarket. Substitute whole sour cream, if you prefer.

Yield: 6 servings (serving size: about 3/4 cup salad and 1/2 teaspoon nuts)

Ingredients

• 1  pound  haricots verts, trimmed
• 1/4  cup  finely chopped fresh basil
• 2  tablespoons  minced shallots
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  crème fraîche
• 1  tablespoon  honey
• 1/2  teaspoon  salt
• 1  pint grape or cherry tomatoes, halved
• 1  tablespoon  pine nuts, toasted

Preparation

Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

Nutritional Information

Calories:

74 (34% from fat)

Fat:

2.8g (sat 1.1g,mono 0.8g,poly 0.6g)

Protein:

1.7g

Carbohydrate:

11.4g

Fiber:

3.5g

Cholesterol:

7mg

Iron:

0.7mg

Sodium:

203mg

Calcium:

47mg