Green Beans with Pecans & Maple Vinaigrette

By á-4147

Ingredients

• 3/4 c. pecans
• Kosher salt and black pepper
• 2 lbs. green beans, trimmed
• 1/4 c. olive oil
• 2 T. red wine vinegar
• 2 T. Dijon mustard
• 1 T. pure maple syrup

Preparation

Step 1

Heat oven to 400. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.

Meanwhile, bring a large pot of water to a boil and add 1 T salt. Ad the green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, 1/2 t. salt and 1/4 t. pepper. Ad the green beans and pecans and toss to combine.

Make ahead tip: Toast the pecans and cook the green beans and make the vinaigrette up to a day in advance. Store the pecans at room temperature and refrigerate the beans and vinaigrette separately.