- Blanch green beans (place in a pot of boiling water for 1−2 minutes and then cool immediately in a bowl of ice water) and set aside.
- Toss beans in a large bowl with the pomegranate seeds (to taste), chestnuts, and orange zest.
- In a separate small bowl, add 2 tablespoons of fresh orange juice, diced shallot, red wine vinegar, and whole-grain mustard. Whisk all ingredients together. Continue whisking while slowly adding the olive oil until mixture is emulsified. Add more olive oil to taste, until acidity is balanced.
- Toss vinaigrette with bean mixture. Salt and pepper to taste. Dish can be served warm or cold.