Ingredients
1/4 c. sherry vinegar
1 tbsp. finely chopped thyme
1 tbsp. honey
2 tsp. whole grain mustard
kosher salt
1/4 tsp. ground black pepper
6 shallots
1/2 c. extra-virgin olive oil
2 lb. green beans
3 oranges
2 c. pitted dates
1 c. roasted, salted almonds
1/2 c. Chopped flat-leaf parsley
1/2 tsp. pimentón (smoked paprika)
Preparation
Step 1In a medium bowl, whisk together vinegar, thyme, honey, mustard, 3/4 teaspoon salt, pepper, and chopped shallots. Drizzle in oil while continuing to whisk constantly; set vinaigrette aside.Step 2Bring a large pot of salted water to a boil. Add green beans and cook until tender, 4 to 5 minutes. Drain and quickly transfer to a large bowl of ice water, stirring until beans are chilled. Drain well and pat dry.Step 3Heat vinaigrette in a large, deep skillet over medium heat until warm, about 1 minute. Add green beans and toss gently until warmed through, 2 to 3 minutes. Transfer to a large bowl and add oranges, dates, almonds, parsley, 1/2 teaspoon salt, and sliced shallots, and stir gently to combine. Transfer to a serving platter, top with a dusting of pimentón, and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
