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

INGREDIENTS

• 1 pound haricots verts , stems trimmed

• 2 heirloom tomatoes , halved and cut into wedges

• 1/2 cup purple basil leaves

• Zest and j uice 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

1. Add lemon j uice and honey to a small bowl. Whisk to combine. Add the olive oil, season with sa lt and pepper, and whisk until

combined. Set aside.

2. In a med ium pot, bring salted water to a boil. Add the haricots verts and cook for 4 minutes. Remove from the heat, dra in, and put

them in a bowl filled with cold water. Drain.

3. 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.