Green Beans with Pecans and Clementine Dressing
If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a navel orange.
- 1 small shallot, chopped
- 1 1/2 Teaspoon Dijon mustard
- 1/4 Teaspoon sea salt
- Zest and juice of 3 clementines
- 1 1/2 Pound fresh green beans, trimmed
- 1/2 Cup pecans, toasted and chopped
In a blender, combine the shallot, mustard, salt, and clementine juice and blend until smooth. Set aside. Steam the beans until bright green and barely tender, about 6 minutes. Transfer to a large bowl and drizzle with the citrus dressing. Top with the pecans and clementine zest to taste and serve.