Crumbled goat cheese(or feta, shaved ricotta salata; optional, to serve)
Instructions
If you are making the dressing, in a small bowl, combine the mayonnaise, orange juice and zest, shallot, parsley, olive oil, vinegar, and mustard. Season with salt and pepper and set aside.
Place a large skillet with a lid over medium-high heat and add 1 tablespoon of olive oil or butter. Add the shallots and onions, season with salt and pepper, and sauté for about 10 minutes until softened and slightly golden. Remove to a plate.
Return the skillet to medium heat and add the remaining tablespoon of olive oil or butter. Add the haricots verts and season with salt and pepper to taste. Increase the heat to medium-high, and cook for 2 minutes, only stirring once or twice, until the beans are nicely coated with the butter and browned in a spot or two.
Add 2 tablespoons of water, cover the pan, and steam the veggies until the beans are bright green and almost cooked through, 3 minutes longer. Remove the lid, stir in the onions, and allow the rest of the liquid to evaporate, while the vegetables finish cooking to your liking, 1 to 2 more minutes. Taste for seasoning, adding more salt and pepper if necessary.
Serve hot or warm, with cheese if desired.
Notes
Keep in mind if you're subbing in green beans for haricots verts that they are a little more tender fibrous than their cousins, and should be cooked for a bit longer.
Choose whichever fat you prefer for sautéing purposes, or use a combo (which I love to do).