3 cups fresh green beans
Seeds from 1 pomegranate
¾ cup chopped chestnuts
Zest and juice of 1 orange
1 shallot, diced
1-2 tablespoons red wine vinegar
2 teaspoons whole-grain mustard
½−¾ cup olive oil
Salt and pepper to taste
- 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.
- from the Local Palate Test Kitchen