with Walnut Lentils & Warm Tarragon Vinaigrette
You may have seen this French inspired staple on menus before. The name, Nicoise, refers to the olive that is the highlight of the dish; black, oil cured olives that are concentrated with flavor and grown in Nice, France. The tarragon vinaigrette is warmed on the stove to bring out the flavor, but you could easily leave it cold to save time. The haricot vert (baby green beans) are best room temperature, so rinse them right after cooking.
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