Like most people, there are a handful of dishes I make often…when I’m tired, need something quick but yummy or am being lazy so need a meal that only uses a few ingredients. One of these such dishes is chicken with a tarragon mustard sauce. The simple French sauce spooned over a pan seared chicken breast and served along side broccolini or asparagus…it is the perfect weeknight meal but is also elegant enough to serve to guests. The farmers market had beautiful yellow and green beans today so decided to make a very simple salad with a flavorful tarragon mustard vinaigrette. It is a great side. For a complete meal, serve it along side a simply cooked chicken breast or pork loin. Tonight we had it with boneless, skinless chicken breasts, brushed with olive oil, seasoned with Borsari chicken seasoning blend and grilled on the barbecue.
French Tarragon-Mustard Bean + Tomato Salad
1 lb. mixed green and yellow beans
1 pint of cherry tomatoes, halved or quartered depending on size
¼ cup extra virgin olive oil
3 tbsp. sherry vinegar
1 tbsp. dijon mustard
1 shallot, finely minced
2 tbsp. fresh tarragon, chopped
Fresh ground pepper
Bring a large pot of salted water to a boil. Blanch beans for 3 minutes. Remove from pot and immediately put into an ice water bath to stop the cooking. Drain the beans and pat dry. Add beans and tomatoes to a large bowl.
In a small bowl, whisk together oil, vinegar and dijon. Season to taste with salt and pepper. Add shallots and tarragon; stir. Add dressing to the beans and tomatoes; toss gently. Serve immediately or at room temperature.