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Recipes

GREEN BEANS WITH MAPLE BALSAMIC VINAIGRETTE AND PECANS

Tina Hartell

1 cup pecans

1 tbsp butter

4-5 cups green beans with ends cut off

1/4 cup olive oil

2 tbsp red wine vinegar

2 tbsp Dijon mustard

2 tbsp Bobo’s Mountain maple syrup

Salt

Pepper

Coasrely chop pecans and in a medium pan, melt the butter and saute the pecans until toasted 5-8 minutes. Bring a large pot of water to boil. Add the green beans and cook 4-5 minutes or until tender. Drain and cool under cool water. In another bowl, whisk together oil, vinegar, mustard, maple syrup, 1/2 tsp salt, 1/4 tsp pepper. Add the green beans, pecans, toss and serve. For a colorful, fruity twist, add 1/4 cup dried cranberries.

Adapted from Martha Stewart.