Haricots Verts with Pecans and Lemon

1. 1

   Preheat the oven to 425F.

2. 2

   Bring a large pot of water to a boil; add salt and the haricots verts.

3. 3

   Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain.

4. 4

   Transfer to a serving dish.

5. 5

   Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes.

6. 6

   Coarsely chop the nuts when they are cool enough to handle.

7. 7

   Whisk the vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper.

8. 8

   Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.

9. 9

   Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.