- 3 shallots, finely chopped
- 1/2 bunch fresh thyme, finely chopped
- 2 teaspoons whole-grain mustard
- 1 cup good quality sherry vinegar
- 1 3/4 cups extra-virgin olive oil
- 2 tablespoons honey
- Kosher salt
- 1 pound haricot vert (thin green beans)
- 2 navel oranges, segmented
- 3 ounces dried, pitted dates, sliced
- 2 ounces roasted Marcona almonds (1 ounce whole plus 1 ounce chopped)
- 2 shallots
- 4 cups chopped flat leaf parsley
- "Pimenton el Angel" Spanish hot paprika, for garnish
- Prepare vinaigrette up to 2 days in advance. Combine first six ingredients in a medium bowl with salt and pepper to taste, and mix vigorously. (It will separate quickly, so mix again before using on salad).
- Fill a medium saucepan with water and bring to a rapid boil. Salt water and bring it back to a boil. Add green beans one handful at a time and blanch for 30 seconds until they just turn bright green. Remove each portion of beans with tongs or a slotted spoon and transfer to an ice-water bath. Allow beans to cool thoroughly in water, then remove and pat dry.
- Combine orange segments, dates, whole almonds, shallot, and parsley in a medium mixing bowl.
- Bring 1/3 cup vinaigrette to a simmer in a medium sauce pan over medium heat. Add green beans and cook for 15 seconds until beans are just warmed through. Remove beans with tongs and quickly transfer to the mixing bowl and toss all ingredients to combine. Add salt to taste. Top with warm vinaigrette, chopped almonds, and paprika.
- Nutritional information includes 1/8 teaspoon added salt per serving.
Per serving: 338 kcal cal., 18 g fat (3 g sat. fat), 188 mg sodium, 10 g fiber, 27 g sugar, 8 g pro., 210 mg calcium, 6 mg iron. Percent Daily Values are based on a 2,000 calorie diet