Haricot Vert Salad with Roasted Garlic and Dijon Vinaigrette
1 lb. haricots verts, trimmed
1/2 cup champagne vinegar
1/2 cup extra-virgin olive oil
1 Tbsp. Dijon mustard
1 head roasted garlic purée
salt and pepper to taste
Blanch haricots verts in boiling water for 3 minutes, or just until tender, then immediately shock in ice-cold water to stop the cooking process. Drain and keep chilled.
Wash parsley in cold-water bath, dry and chop.
Roast garlic head without removing its skin. Coat in olive oil and seal in aluminum foil. Roast in a 425 degree F oven for 30 minutes. Remove and let cool. Break cloves apart and squeeze the roasted garlic from its skin using the back of a knife.
Make the vinaigrette. In a bowl, combine Dijon mustard and roasted garlic purée and add the champagne vinegar. Slowly whisk in olive oil until completely combined and emulsified.
Toss haricots verts in vinaigrette and chopped parsley and chill until ready to serve.