Categories: Sides

Ingredients

• 2 tbsp. sliced almonds
• 2 tsp canola oil
• 2 tsp chopped garlic
• 2 tbsp. white wine vinegar
• 2 tbsp. heavy cream
• 1 tbsp. Dijon
• 2 tsp honey
• 1/4 tsp kosher salt
• 1 tbsp. chopped fresh tarragon
• 12 oz. blanched green beans

Directions

1. Heat a small skillet over medium-high. Add almonds; cook, stirring, until golden, about 4 minutes. Set aside. Heat canola oil in same skillet over medium-high. Add garlic; cook 1 minute. Remove from heat; stir in vinegar, heavy cream, Dijon, honey and kosher salt. Return skillet to heat; cook sauce over medium-high until slightly thickened, about 1 minute. Stir tarragon into sauce. Arrange green beans on a serving platter. Drizzle with sauce; sprinkle with almonds.

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