orange dijon haricots verts
Ingredients
- 4 large shallots, peeled and thinly sliced (on a mandolin if you have it)
- 1 cup canola oil (for frying)
- 1 teaspoon salt
- 1 pound haricots verts (french green beans), trimmed
- 8 ounces pearl onions, blanched and skins removed (or use frozen pearl onions, thawed)
- 1 teaspoon fresh chopped thyme leaves
- 1 tablespoon butter
- 1/2 cup orange juice
- 1 tablespoon whole grain dijon mustard
- 2 teaspoons honey
- orange zest and fresh thyme leaves for garnish
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