Chef's Hat recipe: Green Beans with Pecans
3⁄4 cup pecans
2 pounds fresh green beans, ends trimmed
1⁄4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
Salt and pepper
Heat oven to 400 degrees. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool. Chop with a sharp knife into small pieces.
While pecans are toasting, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain well. Rinse with cool water.
In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Add the green beans and pecans and toss to combine. Serve immediately.