Ingredients
For the dressing:
- 2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons honey
- 1 teaspoon whole grain mustard
- 3 shallots, divided (1 finely chopped, 2 thinly sliced)
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup olive oil
For the salad:
- 1 pound green beans, trimmed
- 3 tangerines, peel, pith, and seeds removed, segmented
- 1 cup pitted dates, preferable Medjool, sliced
- 1/2 cup roasted salted pistachios, shelled and roughly chopped
- 1/4 cup chopped parsley
Instructions
- For the dressing: Combine 2 tablespoons vinegar, 2 teaspoons chopped thyme, 2 teaspoons honey, 1 teaspoon mustard, and 1 finely chopped shallot together in a small bowl. Whisk to dissolve the honey. Season with salt and freshly ground black pepper and whisk again. Slowly add the olive oil while whisking until all the oil has been incorporated.
- Bring a medium saucepan of salted water to a boil over medium-high heat. Add 1 pound green beans and cook until just tender to the bite, about 4-5 minutes. Drain and submerge them in a bowl of ice water until cool to the touch. Drain again and pat dry.
- Add vinaigrette, the 2 sliced shallots to the saucepan and heat over medium heat until warm. Add green beans and toss in the dressing until warmed through. Transfer to a serving plate and sprinkle tangerines, dates, and pistachios, and parsley over the top. Serve immediately.
Notes
- The Nut Swap: If you’re out of pistachios, toasted slivered almonds or walnuts provide a similar crunch.
- Serving Temperature: While this is a "warm" salad, it’s also delicious at room temperature, making it a great choice for a potluck or buffet.
- Tangerine Hack: If tangerines are out of season or too small to segment easily, Clementines or Satsumas work perfectly.
- Texture Warning: Add the pistachios just before serving. If they sit in the dressing for too long, they will lose their signature crunch.