Ingredients
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1 ½ lb green beans
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1 (10.5 oz) pkg cherry tomatoes
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6 tbsp extra virgin olive oil
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shallot
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1 ½ tsp honey
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1½ tsp Dijon mustard
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1 tsp dried tarragon
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2 tbsp white vinegar
Steps
1
Preheat oven to 350°F. 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 for 15 min., or until beans are cooked and tomatoes are soft.
2
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.
3
Arrange the green beans and tomatoes on a platter and drizzle the dressing on top.
