haricots verts with goat cheese and warm dressing

Total Time
Prep 15 mins
Cook 30 mins

this is from bon appetit and it's a wonderful side dish

Ingredients Nutrition


  1. cook beans in a pot of boiling water until crisp tender, about 5 minutes.
  2. drain, rinse with cold water, pat dry.
  3. cook bacon in a skillet until crispy, transfer to paper towels to drain.
  4. add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
  5. add vinegar, mustard and dry mustard.
  6. whisk in oil, season with salt& pepper.
  7. toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.


Most Helpful

Wonderful flavor! I did have to adjust this recipe since I was using a 16 ounce bag frozen haricots verts. I steamed those, and used just about half the amounts of the other ingredients. I especially like the flavor of the goat cheese with the flavor of the vinaigrette. Not too sweet, but just a hint of it with the dried cranberries. Very good! Thanks for posting.

Sue Lau August 19, 2004

This recipe is fabulous. It is from Bon Appetit 2003. I made it; lost my recipe. Someone published on Epicurious (and now it is gone), but it is in my recipe box. I will likely make this for Tgiving this year. It is good with so many things.

Leisa-va October 26, 2015

This is my husband's review, as I didn't care for the Dijon flavor in this, so I don't want my own "prejudices" to give a bad review. I had to boil my French beans a bit longer to get crisp/tender, but only a couple of minutes, and I had rather thick beans. I caramelized the onion a touch to get it sweeter before adding the garlic. To save on fats, I used a touch of olive oil in the pan to do the onion and garlic, then proceeded with the recipe. Added precooked bacon crumbles at the end. Hubby ate quite a bit of this and loved the sauce with the bacon and chevre, but he did pick out the craisins and said he didn't care for them with this. I'll make it for him again since he enjoyed it, but leave out the craisins. Thanks for sharing!

Queen Roachie March 14, 2013

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