Ingredients:
For the Vinaigrette:
1/2 Cup of Pecans
3 Tablespoons of Buona Cucina Premium White Balsamic Vinegar
1 Tablespoon of Dijon Mustard
2 Tablespoons of Savanah Bee Hot Honey (available in store but call if you would like to have it shipped)
1 clove of garlic, minced
1/2 Cup of Buona Cucina extra-virgin olive oil of your choice
Salt and pepper to taste
For the salad:
1 1/2 pounds of fresh green beans, cleaned and trimmed
3/4 Cup of the vinaigrette
Salt and pepper to taste
Directions:
- Preheat the oven to 400 degrees Fahrenheit.
- Coat trimmed green beans in olive oil and season heavily with salt and pepper. Spread out evenly onto a baking sheet—roast the greens beans for 45 minutes, or until nicely browned.
- While the green beans roast, prepare the vinaigrette.
- Toast the pecans in a small saucepan over medium heat. They are ready when you can smell the nuts begin to become fragrant.
- Combine vinegar, mustard, pecans, garlic, honey, and salt and pepper in a small bowl.
- The nuts, mustard, and honey will create an emulsion. While whisking the mixture, slowly pour the oil. Vigorously whisk until everything is thoroughly combined.
- Once the green beans are ready, place them in a large serving bowl. Coat them with the vinaigrette and serve immediately.
Recipe by Savanah Bee Company