Green Beans with Toasted Pecans and Dried-Cherry Vinaigrette

Ingredients

• 1/3 cup(s) Extra-virgin olive oil
• 1/2 cup(s) Shallots Minced
• 3 tablespoon(s) sherry wine vinegar
• 2 teaspoon(s) Sherry wine vinegar
• 2 tablespoon(s) Fresh mint Chopped
• 1-1/2 teaspoon(s) Course Kosher salt
• 1 teaspoon(s) Sugar
• 1/2 teaspoon(s) Black pepper
• 1/3 cup(s) Dried tart cherries
• 1-1/2 pound(s) Slender green beans Trimmed
• 1/2 cup(s) Pecans Tasted & chopped

Preparation

1. Whisk first 6 ingredients and 1/2 tsp. pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rue whisk before using.


2. Fill large bowl with water and Ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3-5 minutes. Drain. Transfer to bowl with ice water. DO AHEAD Can be made one day ahead. Wrap in paper towels; enclose in resealable plastic and chill. Let stand at room temperature for one hour before continuing.


3. Toss green beans, pecans, vinaigrette in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.