I used this as the basis of an updated version of an old SL fav from the 1990's and used steamed brussels sprouts for green beans and chestnuts for the walnuts, honey for the cane syrup. I did not chill, served at room temp.
I knew we wouldn't like cold green beans so I went ahead and adapted to go with warm green beans. I prepared the vinaigrette early and let marry in the fridge. Then I dressed the warm cooked green beans and orange segments with the vinaigrette, topped with the pecans and served immediately.
The best thing about this dish was the flavor. The worst thing was the temperature. I really disliked how cold it was. I didn't try heating it up, because I thought the oranges might get weird, but I think that might help the dish.