Green Bean Salad with Citrus and Almonds

Ingredients:

• 900 g green beans, trimmed and halved
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons of honey
• 0.5 cups extra-virgin olive oil
• 2 blood oranges, membranes removed from segments
• 1 Navelin orange, peel the membranes from the segments
• 1 blood grapefruit, membranes removed from segments
• 0.5 cup chopped fresh cilantro or mint
• A quarter of a red onion, thinly sliced
• 1 red jalapeño, thinly sliced ​​(remove seeds to reduce heat), optional
• 1/4 cup toasted flaked almonds

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water, and pat dry with paper towels. You can refrigerate the cooked beans, covered, for up to 4 hours.
2. In a large bowl, combine the lime juice, orange juice, vinegar, mustard, and honey. Gradually whisk in the olive oil, whisking constantly until the dressing emulsifies. Add the green beans, orange and grapefruit segments, cilantro, red onion, and jalapeño; toss to combine. Season with salt and pepper to taste and garnish with almonds.