Name: Carrots and Greens with Dilly Bean Vinaigrette
Yield: 8 Servings
Ingredients: ¼ cup thinly sliced dilly beans (click for recipe), plus 1 cup pickling liquid; 3 tablespoons unsalted butter, cut into pieces; 1 tablespoon olive oil; 1½ pounds small carrots, unpeeled, halved lengthwise if thick; 1 large shallot, sliced into ½”-thick rings; 3 bunches mustard greens (about 1 lb.), center ribs and stems removed, leaves coarsely torn; Kosher salt, freshly ground black pepper

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The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Recipe notes