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Haricots Verts and Chestnuts with Date Vinaigrette

Haricots Verts and Chestnuts with Date Vinaigrette
Haricots Verts and Chestnuts with Date Vinaigrette might be just the side dish you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 196 calories, 2g of protein, and 11g of fat. This recipe serves 10. Head to the store and pick up pepper, shallots, dates, and a few other things to make it today. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
Preheat the oven to 35
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OvenOven
2
Spread the chestnuts on a baking sheet and bake until slightly dry, about 5 minutes.
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ChestnutsChestnuts
SpreadSpread
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Baking SheetBaking Sheet
OvenOven
3
Let cool, then thinly slice and transfer to a large bowl.
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BowlBowl
4
Bring a large saucepan of salted water to a boil.
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WaterWater
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Sauce PanSauce Pan
5
Add the haricots verts and cook until crisp-tender, about 5 minutes.
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Haricots VertsHaricots Verts
6
Drain and cool under running water. Pat thoroughly dry.
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WaterWater
7
Add the beans to the chestnuts.
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ChestnutsChestnuts
BeansBeans
8
In a blender, combine the shallots, cider vinegar and oil and pulse until smooth.
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Apple Cider VinegarApple Cider Vinegar
ShallotShallot
Cooking OilCooking Oil
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BlenderBlender
9
Add the dates, thyme and 1/4 teaspoon of pepper and pulse until the dates are finely chopped but not pureed.
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PepperPepper
DatesDates
ThymeThyme
10
Add the dressing to the beans, season with salt and toss.
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BeansBeans
SaltSalt
11
Serve at room temperature or chilled.
DifficultyHard
Ready In40 m.
Servings10
Health Score57
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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