Cook haricot verts in large pot of boiling salted water, about six min or until crisp-tender. Drain, rinse with cold water. Drain well, set aside.
Whisk oil, vinegar, chives, parsley, shallots in large bowl. Add haricot verts, basil, pears and walnuts, and toss gently. Season with salt & pepper. Top with Parmesan.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 66 (49%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 7.5mg||2 %|
|Sodium 136.5mg||5 %|
|Potassium 292.1mg||8 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 9.1g|
|Protein 6.2g||9 %|
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Calories per serving: 135
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