Green Beans with Maple Pecan Vinaigrette

By Texaschef11

Ingredients

• 3/4 cup pecans
• kosher salt and black pepper
• 2 pounds green beans, trimmed
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup

Preparation

Step 1

On a cutting board, roughly chop pecans. In a medium sized skillet, toast pecans over medium heat until lightly toasted (you should be able to smell the nutty aroma), approximately 3-5 minutes. Watch carefully, so as not to burn them. Remove from heat & set aside.

Bring a large pot of water to boil. Once boiling add 1 tbsp. kosher salt. Carefully pour in green beans & cook until just tender, 4-5 minutes. Pour into colander to drain & immediately run cold water over green beans to cool & shock them.

In a small bowl make the vinaigrette. Whisk together vinegar, mustard, syrup, 1/2 tsp. salt, 1/4 tsp. pepper. Once combined, slowly pour in the olive oil while contiuing to whisk together. Whisk thoroughly. Cover & store in refrigerator until ready to use.

Preheat oven to 300 degrees. In a large baking dish, add green beans, pour vinaigrette over green beans & add pecans. Toss to coat. Bake for 5-10 minutes until warmed through. Serve & enjoy!