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
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.