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Roasted Green Bean and Cherry Tomato Salad


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  • 1 1/2 lb. green beans
  • 10.5 oz package cherry tomatoes
  • 6 Tbs. extra virgin olive oil
  • 1 shallot
  • 1 1/2 tsp. honey
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. dried tarragon
  • 2 Tbs. white vinegar



Step 1

Preheat oven to 350. Trim the stem ends of the green beans leaving the tips. In a bowl, toss the green beans and cherry tomatoes with olive oil. Season with salt and pepper to taste. Arrange on a parchment-lined baking sheet and roast 15 min, or until beans are cooked and tomatoes are sot. meanwhile, chop the shallot finely. Add the honey mustard, tarragon, vinegar and remaining oil to a jar with a tight-fitting lid and shake vigorously until dressing emulsifies. Arrange the green beans and tomatoes on a platter and drizzle the dressing on top.

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