Tangerine And Roasted Green Bean Salad

• 1/2 pound fresh green beans, trimmed if desired
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon coarse sea salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey, agave, or maple syrup
• salt and freshy ground pepper
• 1 clove garlic, minced
• 1 tablespoon Tangerine or orange balsamic vinegar
• 3 tablespoons orange or lemon infused olive oil
• 1 or 2 heads of romaine, outer leaves removed,cleaned and crisp romaine leaves, torn into inch long pieces
• 2 ounces fresh goat cheese,crumbled
• 2 tablespoons candied or toasted slivered almonds
• 2 tangerines, peeled and divided into segments

1. Toss the green beans with olive oil and salt and roast in a shallow pan at 425 degrees for about 30 minutes, until they have shriveled somewhat and are getting a little brown.
2. While they roast, make the vinaigrette. Whisk the mustard, honey, garlic, salt and pepper.rnWhisk in the vinegar, mix well, then whisk in the olive oil, 1 Tbsp at a time.
3. Mix the vinaigrette with the romaine (you don't have to use all the dressing, leftovers are wonderful to use later). Arrange the greens on a plate,
4. When the beans are ready and still hot, arrange them on the romaine. Garnish with tangerine segments, dots of goat cheese, and a sprinkling of the almonds.
5. Note: to candy the almonds, heat a small skillet with 2 Tbsp sugar over medium heat. Stir constantly until sugar dissolves and almonds have a nice golden coat. Cool on a plate before serving.

green beans, extra virgin olive oil, salt, mustard, honey, salt, clove garlic, orange balsamic vinegar, orange, outer, goat cheese, candied, tangerines

Taken from food52.com/recipes/4753-tangerine-and-roasted-green-bean-salad (may not work)