#1,658: Green beans with pecans and honey vinaigrette

This is a simple, healthy and really simple side dish that you can make to pretty much accompany any sort of meat dish...or eat is just as is!  I've made this several times now, and it never disappoints.  Love it! 

3/4 cup pecans

Salt and pepper

2 pounds green beans, trimmed

1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon pure maple syrup (I used honey)

Heat oven to 400°F. Spread pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.

Bring a large pot of water to a boil and add 2 1/4 tsp. salt. Add green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together oil, vinegar, mustard, maple syrup, 1/2 tsp. salt and 1/4 tsp. pepper. Add green beans and pecans; toss to combine. Serve at room temperature or cold.