Fresh, tender-crisp green beans are tossed with toasted pecan pieces to create this wonderful dish. I can’t decide if it is a side dish or really more of a warm salad. Regardless, it turned out beautifully without too much time spent in the kitchen. The vinaigrette is nicely balanced using oil, vinegar and both Dijon mustard and maple syrup to create layers of flavor. Served with Grilled Ham Steak With Mustard Sauce.
GREEN BEANS WITH PECANS AND MAPLE VINAIGRETTE (Serves 8)
- 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
- Heat oven to 400º F. 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 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
- In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.