- Blanch green beans and add to a large bowl. Toss with 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 ingredients together, then continue whisking while slowly adding olive oil until mixture is emulsified. Add more olive oil to taste to balance acidity.
- Toss vinaigrette with bean mixture and season with salt and pepper to taste. Serve cold or at room temperature.