A citrus vinaigrette adds fresh zing to crisp-tender green beans.
1 shallot, diced
3/4 cup olive oil
1 tablespoon orange zest
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup cane syrup
2 pounds haricots verts (thin green beans)
2 oranges, sectioned
1/2 cup chopped toasted pecans
How to Make It
Whisk together first 6 ingredients. Add salt and pepper to taste.
Cook green beans in boiling salted water to cover, stirring occasionally, 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag; add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecans before serving.