2 lbs. green beans
3 T. shelled, chopped pistachios (or other nuts - walnuts, etc.)
Seeds from 1 pomegranate, divided
2 T. raspberry vinegar
2 t. honey
3/4 t. salt
1/2 t. pepper
1/2 t. grated orange zest
1/4 c. oil, preferably olive
orange zest strips, optional
Over high heat bring pot of water to boil. Add green beans and cook until just tender 3-4 minutes. Drain. In small dry skillet over high heat toast pistachios until fragrant, 1-2 minutes. Put the pomegranate seeds in sieve set over bowl; press with spoon to extract 2 T. juice. Discard pressed seeds. In bowl, combine juice with vinegar, honey, salt, pepper and zest. Whisk in oil until mixture thickens slightly. Toss beans with dressing; transfer to bowl. Sprinkle beans with remaining pomegranate seeds and reserved pistachios. Serve warm. Garnish with zest, if desired.
Prepared by: Heather for the November 2011 meeting.