Judias Verde (Green Bean) Salad with Homemade Vinaigrette Serves 6-8 as a side

Preparation

Note: Prepare vinaigrette ahead of the salad. You will need the completed dressing during the salad-making process.

Prepare the salad

• Blanch the haricot vert. Bring a medium saucepan of salted water to a rapid boil. Add green beans one handful at a time for roughly 30 seconds, transferring them to a salted ice/water bath after cooking. Allow beans to cool thoroughly in water, and pat dry once removed.
• Add oranges, dates, whole Marcona almonds, some fresh shallot and parsley to a medium steel mixing bowl.
• In a saucepan big enough to hold your desired serving of green beans, heat vinaigrette over medium heat until simmering.
• Add green beans to saucepan and toss over heat two-to-three times, or for a period of roughly 15 seconds to warm through, then quickly transfer to your mixing bowl full of garnish.
• Incorporate all ingredients thoroughly, and adjust salt to taste.
• Transfer to serving dishes and garnish with warm vinaigrette, chopped almonds and hot paprika, and enjoy.

Prepare the vinaigrette

• Combine all ingredients in a bowl. Whisk thoroughly.

Ingredients

For the salad

• 1 lb haricot vert (green beans), blanched
• 2 navel oranges, segmented
• 6 oz dried, pitted dates, sliced
• 4 oz roasted Marcona almonds (3 oz whole, 1 oz chopped)
• 6 oz. Sherry Shallot Vinaigrette (recipe below)
• "Pimenton el Angel" Spanish hot paprika, to garnish
• 4 oz chopped flat leaf parsley
• 2 whole fresh shallots, sliced thin

For the vinaigrette

• 2 shallots brunoise
• 1/2 bunch fresh thyme, finely chopped
• 2 tbs whole grain mustard
• 1 cup Sherry vinegar
• 1 3/4 cup extra virgin olive oil
• 2 tbs honey
• Salt and pepper to taste