Green Beans with Toasted Pecans and Dried-Cherry Vinaigrette

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 8

Ingredients:

1/3 cup(s) extra-virgin olive oil

1/2 cup(s) shallots minced

3 tablespoon(s) sherry wine vinegar

2 teaspoon(s) sherry wine vinegar

2 tablespoon(s) fresh mint chopped

1-1/2 teaspoon(s) course kosher salt

1 teaspoon(s) sugar

1/2 teaspoon(s) black pepper

1/3 cup(s) dried tart cherries

1-1/2 pound(s) slender green beans trimmed

1/2 cup(s) pecans tasted & chopped

Directions:

1. Whisk first 6 ingredients and 1/2 tsp. pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rue whisk before using.
2. Fill large bowl with water and Ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3-5 minutes. Drain. Transfer to bowl with ice water. DO AHEAD Can be made one day ahead. Wrap in paper towels; enclose in resealable plastic and chill. Let stand at room temperature for one hour before continuing.
3. Toss green beans, pecans, vinaigrette in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

By RecipeOfHealth.com