Haricots verts with pecans and lemon
Instructions:
- Preheat the oven to 425F. Bring a large pot of water to a boil; add salt and the haricots verts. Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
- Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. Coarsely chop the nuts when they are cool enough to handle.
- Whisk the vinegar, sugar, and 1 / 4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest. Serve warm.