Haricots Verts with Pecans and Lemon

Ingredients

• Coarse ground salt
• 1 lb. haricots verts or thin green beans, trimmed
• 1/2 cup pecans
• 3 tablespoons sherry vinegar
• 1 teaspoon sugar
• Freshly ground pepper
• 1/4 cup olive oil
• 1 teaspoon grated lemon zest

Directions

1. Preheat oven to 425º. Bring a large pot of water to a boil; add salt and beans. Cook until bright green and crisp tender, 3-4 minutes. Drain and transfer to a serving dish.
2. Spread pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. When cool enough to handle, coarsely chop.
3. Whisk vinegar, sugar and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
4. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with grated lemon zest and serve warm.