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Crunchy Green Bean Salad
Serves 12
		NEEDED: 1/2 cup honey Pinch of cayenne pepper 1 1/2 cups pecans 3 tablespoons sherry vinegar 2 teaspoons Dijon mustard 3/4 teaspoon coarse salt 1/2 cup walnut oil 2 pounds string beans, trimmed 3/4 cup dried cranberries 2 heads Belgian endive, trimmed and sliced lengthwise freshly ground black pepper

1. Preheat oven to 350*F. Place honey and cayenne in a small saucepan; heat until warm. Stir in pecans. Line a baking pan with Silpat baking mat or parchment paper. Pour mixture onto prepared pan. Bake until dark golden brown, about 25 minutes. Set aside to cool. 2. In a small bowel, whisk together the vinegar, mustard, and salt. Slowly drizzle in the walnut oil, whisking constantly, until mixture is emulsified. Set aside. 3. Fill a large bowel with ice and water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain; immerse in ice bath. Remove, pat dry, and place in a large bowl. Toss with dressing. Add nut mixture, dried cranberries, and endive. Add pepper to taste; toss gently. Serve immediately. © Martha Stewart Halloween Print This Page