Green Bean And Fennel Salad With Pecans ..... A Great Winter Salad

Green Bean And Fennel Salad With Pecans

Ingredients;

1 cup Pecan pieces

course salt and ground pepper

1 pound green beans trimmed

1/4 cup fresh lemon juice

1 tablespoon Dijon mustard

1/3 cup olive oil

salt and pepper

3 medium fennel bulbs (about 2 pounds total) cored and sliced thin

fronds reserved (optional)

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Directions:

Preheat oven to 350. Fill a bowl with ice water and set aside. Spread pecans on a rimmed baking sheet. Bake in oven until fragrant and crisp, about 8 to 10 minutes, set aside. (Store up to 2 days in airtight container.

Place 1/2 inch of water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet and cook over medium heat 8 to 10 minutes, tossing occasionally, until crisp tender, about 8 to 10 minutes. Transfer immediately to ice water. Drain, pat dry with paper towels. (Cover and refrigerate for up to 10 hours.)

In a small bowl whisk together lemon juice, and mustard; season with salt and pepper. Gradually whisk in oil. Cover and refrigerate up to 10 hours. To serve, combine all ingredients in a large bowl, and toss with dressing, garnish with fronds if desired.