1 pound haricots verts, trimmed
1/4 cup finely chopped fresh basil
2 tablespoons minced shallots
2 tablespoons fresh lemon juice
2 tablespoons cr?me fra?che
1 tablespoon honey
1/2 teaspoon salt
1 pint grape or cherry tomatoes, halved
1 tablespoon pine nuts, toasted
Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.
from Cooking Light