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Enjoy this recipe from Our Best Recipes in a Snap.
Submitted by: Fran Jimenez from Granite Bay, CA
1⁄2 c. honey
1⁄8 t. cayenne pepper
1-1⁄2 c. pecan halves
3 T. sherry vinegar
2 t. Dijon mustard
3⁄4 t. salt
1⁄2 c. walnut oil
2 lbs. green beans, trimmed
3⁄4 c. sweetened dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
pepper to taste
Stir together honey and cayenne pepper in a saucepan over medium heat until warm. Stir in pecans; pour mixture onto a parchment paper-lined 13"x9" baking pan. Bake, uncovered, at 350 degrees until golden, about 8 to 10 minutes, stirring occasionally. Remove from oven and set aside. Whisk together vinegar, mustard and salt. Slowly drizzle in oil, whisking constantly to blend. Fill a large bowl with ice and water; set aside. Add beans to a stockpot, cover with water and bring to a boil. Cook over medium heat until tender, about 2 minutes. Drain and plunge into ice water. Drain, pat dry and place in a large serving bowl. Toss with vinegar mixture to coat. Add nut mixture and remaining ingredients. Toss gently. Serve immediately. Serves 12. | |
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Stir together honey and cayenne pepper in a saucepan over medium heat until warm. Stir in pecans; pour mixture onto a parchment paper-lined 13"x9" baking pan. Bake, uncovered, at 350 degrees until golden, about 8 to 10 minutes, stirring occasionally. Remove from oven and set aside. Whisk together vinegar, mustard and salt. Slowly drizzle in oil, whisking constantly to blend. Fill a large bowl with ice and water; set aside. Add beans to a stockpot, cover with water and bring to a boil. Cook over medium heat until tender, about 2 minutes. Drain and plunge into ice water. Drain, pat dry and place in a large serving bowl. Toss with vinegar mixture to coat. Add nut mixture and remaining ingredients. Toss gently. Serve immediately. Serves 12. |
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