Glazed Haricots Verts with Pickled Shallot-Walnut Relish
Skip Grandma's mushroom-soup-drenched casserole this year and cook this fresher green bean side dish with a tangy shallot and walnut relish instead. If you can't find white balsamic vinegar, use apple-cider vinegar (instead of regular balsamic vinegar) instead.
To make ahead: Refrigerate pickling shallots (Step 1) for up to 2 days. Refrigerate haricots verts (Step 2) for up to 1 day; let stand at room temperature for 30 minutes before serving.
2 vegetable, 3 fat