Carrots And Greens With Dilly Bean Vinaigrette

• 1/4 cup thinly sliced dilly beans plus 1 cup pickling liquid
• 3 tablespoons unsalted butter, cut into pieces
• 1 tablespoon olive oil
• 1 1/2 pounds small carrots, unpeeled, halved lengthwise if thick
• 1 large shallot, sliced into 1/2"-thick rings
• 3 bunches mustard greens (about 1 pound), center ribs and stems removed, leaves coarsely torn
• Kosher salt, freshly ground pepper

1. Bring pickling liquid to a boil in a small saucepan, reduce heat, and simmer until reduced by half, 15-20 minutes. Let cool slightly, then gradually whisk in butter. Mix in dilly beans; keep vinaigrette warm.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add carrots and shallot and cook, tossing often, until browned in spots and tender, 10-15 minutes.
3. Remove skillet from heat and, working in batches, add mustard greens, tossing until slightly wilted between additions; cook slightly longer.
4. Transfer vegetables to a platter and drizzle with warm vinaigrette; season with salt and pepper.

beans, unsalted butter, olive oil, carrots, shallot, center, kosher salt

Taken from www.epicurious.com/recipes/food/views/carrots-and-greens-with-dilly-bean-vinaigrette-51198670 (may not work)