Good Food Friday: Good for you too

Green Beans with Pecans and Maple Vinaigrette

Ingredients

• 3/4 cup pecans (I used almonds too...what I had on hand)
• kosher salt and black pepper
• 2 pounds trimmed green beans
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup

Directions

1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

Recipe from Real Simple