It's potluck season again! This recipe comes together quickly and will go well with pretty much anything at the barbeque. (from Real Simple)
3/4 cup pecans
kosher salt and black pepper
2 lbs fresh green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon real maple syrup
Preheat oven to 400 degrees. Spread the pecans on a rimmed baking sheet and bake for about 6-8 minutes, tossing halfway through. Let cool, then roughly chop.
While the nuts are toasting, bring a large pot of salted water to a boil. Cook green beans until just tender, about 4-5 minutes, then drain and rinse with cool water. Whisk together the oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the green beans and pecans with the dressing and serve.
*You can make this one ahead of time. Toast the pecans and set aside, cook the beans and make the dressing (these should go in fridge) and toss together when ready to serve.
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