Go Back
Haricot Verts, Heirloom Tomatoes, Purple Basil, and Lemon Zest with Fromage Blanc and a Lemon Honey Dressing

Haricot Verts, Heirloom Tomatoes, Purple Basil, and Lemon Zest with Fromage Blanc and a Lemon Honey Dressing

Bring on summer ingredients! This dish makes a nice accompaniment to grilled meat and is perfect for entertaining over summer sunsets.
Serves 4-6
Print Recipe Pin Recipe

Ingredients
  

  • 1 pound haricots verts , stems trimmed
  • 2 heirloom tomatoes , halved and cut into wedges
  • 1/2 cup purple basil leaves
  • Zest and juice from 1 small lemon
  • 2 tablespoon lemon blossom honey
  • 6 tablespoons extra virgin olive oil
  • 1/2 cup Fromage Blanc
  • Sea salt and freshly ground black pepper
  • Freshy thyme sprigs for garnish

Instructions
 

  • Add lemon juice and honey to a small bowl. Whisk to combine. Add the olive oil, season with salt and pepper, and whisk until combined. Set aside.
  • In a medium pot, bring salted water to a boil. Add the haricots verts and cook for 4 minutes. Remove from the heat, drain, and put them in a bowl filled with cold water. Drain.
  • Transfer the haricots verts to a serving platter. Arrange the tomatoes, basil, and cheese in between and on top of the haricots verts. Drizzle with the dressing and sprinkle the lemon zest over the top. Season with additional salt and pepper, if desired. Garnish with fresh thyme sprigs. Serve immediately.