Name: Haricots Verts With Poached Eggs And Tarragon Vinaigrette
Yield: Makes 6 servings
Ingredients: 7 large eggs, divided; 1 1/2 tablespoons tarragon vinegar; 3/4 teaspoon Dijon mustard; Salt; Freshly ground black pepper; 1/4 cup grapeseed oil or vegetable oil; 1/4 cup extra-virgin olive oil; 1/3 cup packed tarragon leaves; 1 lb haricots verts, trimmed; 1 1/2 teaspoons distilled white vinegar; 1/3 cup shelled roasted pistachios, coarsely chopped

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

Recipe notes

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