Recipes Collection

Pomegranate Pecan Haricot Verts with Feta & Lemon Sage Vinaigrette 

Categories: Salads Vegetarian


  • 2 lbs. Haricots Verts, trimmed
  • ½ c. Pomegranate seeds
  • ¼ c. Pecan Pieces
  • ¼ c. Feta Cheese Crumbles
  • Salt and pepper to taste

Lemon Sage Vinaigrette

  • ¼ c.   Honey
  • ½ c    Olive oil
  • ½ tsp  Sea Salt
  • 2 tbs   Ground Mustard
  • 4 ct.    Leaves of fresh Sage
  • 3 tbs   Lemon Juice


Blanch the haricot verts in boiling water for just a few minutes, until the outside is soft and bright green. Strain the beans and rinse under cold water to stop them from becoming over cooked.
In a small blender add all the ingredients for the vinaigrette and blend until smooth and emulsified. In a large sauté pan reheat the haricot verts over medium heat and add desired amount of the lemon sage vinaigrette. Toss until coated completely and warm all the way through. Add the pecans and pomegranate seeds to the pan and toss together.
Plate and garnish with feta cheese.
Serve and enjoy!

Servings: 4-5