Haricot Verts with Butternut Squash and Mango Vinaigrette

Haricot Verts with Butternut Squash and Mango Vinaigrette

Marnie Levy

Whisk by Ami Magazine

Ingredients

Haricot Verts

2 pounds haricot verts (French string beans)
1 butternut squash, cut into small cubes
2 to 3 tablespoons Gefen Olive Oil
salt and pepper to taste

For Mango Shallot Vinaigrette

1/4 cup Kedem White Wine Vinegar or champagne vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 shallot, finely diced
1/2 to 3/4 cup Gefen Extra Light Olive Oil
4 to 6 dried candied mango slices, finely diced

Directions

Step 1 - For the Haricot Verts

Bring a pot of salted water to boil.
Blanche string beans for 3 minutes. Strain and immediately place string beans into ice water. This will help them retain their bright green color and crispness. Set aside.
Preheat oven to 375ºF. Toss butternut squash with olive oil and season with salt and pepper. Roast for 30 to 45 minutes, depending on the size of the cubes. They should be caramelized. Set aside.

Step 2 - For the Mango Shallot Vinaigrette

In a small bowl, whisk together the vinegar, salt, pepper, and shallot. Drizzle in the olive oil and continue to whisk.
Season with additional salt and pepper if necessary. Add mango pieces.
Allow flavors to meld for at least 30 minutes before serving.
Top room-temperature string beans with butternut squash. Toss with Mango-Shallot Vinaigrette and serve.