We often serve green beans on Thanksgiving, but it’s usually nothing fancy. This year I wanted to change things up and give the veggie side the *glowup* it deserves. The longer the green beans marinate in the vinaigrette, the better, which makes this the perfect make-ahead dish. While it’s a lovely addition to your dinner party or holiday menu, this dish has become part of my weekly menu roundup!

Green Beans with Citrus Vinaigrette, Goat Cheese, Pomegranate & Candied Pecans

Prep Time: 15 minutes
Cook Time: 5 minutes
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Ingredients
 

FOR THE CITRUS VINAIGRETTE:

  • ¼ cup freshly-squeezed orange juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

FOR THE GREEN BEANS

  • 1 pound haricot verts or green beans, trimmed
  • ½ cup candied pecans, rough chopped
  • ⅓ cup pomegranate arils
  • 4 ounces goat cheese
  • Orange zest
  • Flaky sea salt
  • Freshly ground black pepper

Instructions
 

  • Make the CITRUS VINAIGRETTE. In a medium-sized bowl, whisk the orange juice, vinegar, honey and Dijon until well combined.
  • While whisking constantly, drizzle in the olive oil in a slow, steady stream to emulsify.
  • Season with salt and pepper, to taste; set aside.
  • Make the GREEN BEANS. Bring a large pot of generously salted water to a rolling bowl and prepare an ice bath.
  • Carefully add the green beans and cook until tender, about 3 ½ minutes.
  • Using a spider, immediately transfer the green beans to the ice bath.
  • Once cool, transfer the beans to a paper towel-lined sheet pan to dry.
  • Place the beans in a large bowl, add the dressing, whisking if necessary to re-emulsify it, and toss to combine; refrigerate, tossing every now and then, until ready to serve.
  • To serve, place the greens onto a serving platter and spoon any excess dressing over the top.
  • Sprinkle the pecans and pomegranate arils over the top.
  • Crumble the cheese and scatter it over the green beans.
  • Zest the orange over the top, add a light sprinkling of flaky sea salt and freshly ground black pepper, and serve immediately.
Course: Salad, Side Dish, Vegetables
Author: Anthony Michael Contrino