PECAN HARICOTS VERTS (Serves 2, with leftovers)
12 oz Haricots Verts or thin green beans
1/2 Cup Roasted Pecans
1/4 Cup Extra-Virgin Olive Oil
3 TBSP Sherry Vinegar
1 TSP Sugar
1 TSP Lemon Zest
Preheat oven to 425°. Spread pecans in a single layer on a baking sheet and roast about 5 minutes. Chop smaller once roasted.
Bring a large pot of water to boil, trim the ends of the Haricots Verts and add them to the pot with a pinch of salt. Cook until crisp (about 5 minutes) then drain.
While the beans are cooking, whisk the sherry vinegar, sugar, and 1/4 teaspoon salt together in a large bowl. While whisking, slowly pour in the olive oil until fully blended (it will thicken as well). Also, grate 1 teaspoon of fresh lemon zest.
Add the beans and pecans, mix well. Top with the lemon zest. Add pepper to taste.