- 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.