BEANS, ORANGE AND RED ONION SALAD
  • 1½ pounds Beans
  • 4 oranges (use blood oranges if available)
  • 1 large red onion
  • 1¼ cups canola oil
  • ½ cup balsamic vinegar
  • ½ cup grainy mustard
  • 2 tablespoons fresh orange juice
  • 1 teaspoon pure maple syrup
  • 1 tablespoon chopped fresh mint
  • Salt to taste
  • White pepper to taste
  • 1 large head red-leaf lettuce
  • ¼ cup chopped, fresh pecans

Wash beans. Place in top half of steamer over boiling water and steam for 2 minutes or until crisp and tender. Do not overcook.

Remove from steamer and quickly shock under cold running water. When well chilled, place on a paper towel to drain.

Peel and remove any pith from oranges. Slice crosswise into very thin slices. Set aside.

Peel and trim onion. Slice crosswise into very thin slices. Set aside.

Combine oil, vinegar, mustard, orange juice, maple syrup, mint, salt and pepper in food processor fitted with the metal blade; process for 30 seconds or until well combined. Taste and adjust seasonings.

Wash and dry lettuce leaves and place on a serving pate. Place a circle of alternate slices of orange and red onion about 1 inch from the rim with edges slightly overlapping. Toss haricots verts with half of the dressing and place in the middle of the platter. Drizzle remaining dressing over the oranges, red onions and lettuce leaves. Sprinkle with pecans and serve immediately. Serves 6 to 8.