Ingredients:
1 16 oz package of fresh haricot verts
1 tbsp. Seven Barrels Blood Orange Olive Oil (Seven Barrels Blood Orange Olive Oil)
1 tbsp. rice wine vinegar
1 tbsp. tarragon mustard (available through Yummy Bazaar (Yummy Bazaar Edmond Fallot Tarragon Dijon Mustard)
1 chopped hard boiled egg
Instructions:
Blanche green beans by dropping in boiling water for 3 to 4 minutes and immediately putting in an ice bath.
Whisk olive oil, mustard and vinegar together
Once the beans are fully cooled, mix in vinaigrette and chill.
When serving, top with chopped egg
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