Green Bean Salad With Toasted Pecan Vinaigrette

Adapted from rick rodgers' celebrations 101.

Bring a large pot of lightly salted water to a boil over high heat.

Add in the beans and cook for about 3 minutes or until crisp-tender.

Rinse well under cold running water and drain.

Spread beans out on paper towels and pat dry.

Let cool completely.

Spread pecans out on a baking sheet.

Place baking sheet on the center rack in a 350 oven.

Bake for about 10 minutes , stirring occasionally , until toasted and fragrant.

Let cool completely.

Coarsely chop 1 / 4 cup of the pecans and set aside.

Add the remaining 1 / 2 cup of pecans , balsamic vinegar , and red wine vinegar to the container of an electric blender.

With the blender running , gradually add the oil to make a smooth vinaigrette.

Season with salt and pepper to taste.

Toss the green beans with the vinaigrette in a large bowl.

Transfer to a serving platter or bowl.

Sprinkle with reserved chopped pecans.

Serve chilled or at room temperature.

green beans, pecan halves, balsamic vinegar, red wine vinegar, vegetable oil, salt, fresh ground black pepper