Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) sherry vinegar

  2. 1 tablespoon(s) finely chopped thyme

  3. 1 tablespoon(s) honey

  4. 2 teaspoon(s) whole grain mustard

  5. Kosher salt

  6. 1/4 teaspoon(s) ground black pepper

  7. 6 shallots , divided (2 finely chopped, 4 thinly sliced)

  8. 1/2 cup(s) extra-virgin olive oil

  9. 2 pound(s) green beans , trimmed

  10. 3 oranges , peel, pith, and seeds removed, segmented

  11. 2 cup(s) (about 1/2 pound) pitted dates , sliced

  12. 1 cup(s) (about 1/4 pound) roasted, salted almonds , roughly chopped

  13. 1/2 cup(s) chopped flat-leaf parsley

  14. 1/2 teaspoon(s) pimentón (smoked paprika) , plus more to taste

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk together vinegar, thyme, honey, mustard, 3/4 teaspoon salt, pepper, and chopped shallots. Drizzle in oil while continuing to whisk constantly; set vinaigrette aside.

  2. Bring a large pot of salted water to a boil. Add green beans and cook until tender, 4 to 5 minutes. Drain and quickly transfer to a large bowl of ice water, stirring until beans are chilled. Drain well and pat dry.

  3. Heat vinaigrette in a large, deep skillet over medium heat until warm, about 1 minute. Add green beans and toss gently until warmed through, 2 to 3 minutes. Transfer to a large bowl and add oranges, dates, almonds, parsley, 1/2 teaspoon salt, and sliced shallots, and stir gently to combine. Transfer to a serving platter, top with a dusting of pimentón, and serve.

  4. Looking for vegetable recipes? Try our best asparagus recipes , eggplant recipes , or zucchini recipes .


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