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Green Beans in Pomegranate Vinaigrette with Chestnuts



3 cups fresh green beans

1 pomegranate, deseeded

¾ cup chestnuts, chopped

1 orange, zested and juiced

1 shallot, diced

1−2 tablespoons red wine vinegar

2 teaspoons whole-grain mustard

½−¾ cup olive oil

Salt and pepper to taste


  1. 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.
  2. Toss beans in a large bowl with the pomegranate seeds (to taste), chestnuts, and orange zest.
  3. 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.
  4. Toss vinaigrette with bean mixture. Salt and pepper to taste. Dish can be served warm or cold.
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