Green Bean Salad with Oranges topcook.tomathouse.com
Preparation:Place 1 pound green beans in boiling salted water and cook until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. In a large bowl, whisk together 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons Dijon mustard, and 1/2 teaspoon coarse salt; stir in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisee, the segments of 2 oranges, and 1/3 cup chopped toasted pistachios. Season with salt and pepper and toss. Ingredients:
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