Green Beans with Mustard Tarragon Sauce

By S. Danford

Ingredients

• 12 oz blanched green beans (to blanch the beans: cook in boiling water for 2 minutes then immediately transfer to an ice bath to cool)
• 2 T sliced almonds
• 2 t canola oil
• 2 t chopped garlic
• 2 T white wine vinegar
• 2 T heavy cream
• 1 T dijon mustard
• 2 t honey
• 1/4 t kosher salt
• 1 T fresh tarragon

Preparation

Step 1

Heat a small skillet over med-high
Add the almonds and cook, stirring until golden, about 4 min. Set aside
Heat the oil in the same skillet over med-high
Add the chopped garlic and cook for 1 min
Remove from heat and stir in the vinegar, cream, mustard, honey, and salt
Return skillet to heat and cook sauce over med-high until slightly thickened, about 1 min
Stir in the tarragon
Arrange the beans on a serving platter and drizzle with sauce and sprinkle with almonds