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Green Bean, Fennel and Pecan Salad

Adapted from Martha Stewart

1 c. pecan pieces
Coarse salt and ground pepper
1 lb trimmed green beans
1/4 c. fresh orange juice
1 Tbsp Dijon mustard
1/3 c. olive oil
3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved

Preheat oven to 350°F. Spread pecans on a rimmed baking sheet, lined with parchment. Bake until fragrant and crisp about 8 – 10 minutes; set aside. (These can be made up to two days ahead of time and stored in an aright container).

Fill a medium saucepan with 6 cups of salted water and bring to a boil.  Bring to a boil then add the green beans, reduce the temperature to a low boil and let the beans cook about 5 minutes until bright green and crisp tender. Transfer the beans immediately to the ice water, then drain and dry, patting with a towel if necessary.  (This step can be done up to 10 hours ahead of time with the beans covered and refrigerated).

In a small bowl, whisk together orange juice and mustard; season with salt and pepper. Gradually whisk in oil. To serve, combine the fennel slices, green beans and pecans in a large bowl, and toss with dressing; garnish with fennel fronds, if desired