Green Beans with Pecans & Maple Vinaigrette
- 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 time 15mins
Cooking time 20mins
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.