Green Beans with Citrus and Pecans

By Joan_Z

Ingredients

• 1 Shallot - diced
• 3/4 cup olive oil
• 1 Tbsp. orange zest
• 1/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/4 cup cane syrup
• 2 lb. haricot verts (thin green beans)
• 2 oranges - sectioned
• 1/2 cup chopped toasted pecans

Preparation

Step 1

Whisk together first 6 ingredients. Add salt and pepper to taste.

Cook green beans in boiling slated water to cover, stirring occasionaly - 3-4 minutes or until crisp tender; drain; Plunge into ice water to stop cooking process; drain.

Pat beans dry with paper towels. Place beans and orange segments in a zip top pladstic freezer bag; add vinaigrette and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecands before serving.