Warm Green Bean Salad With Tangerines, Pistachios And Dates

• 2 Tablespoons Red Wine Vinegar
• 2 teaspoons Chopped Fresh Thyme Leaves
• 2 teaspoons Honey
• 1 teaspoon Whole Grain Mustard
• 3 whole Shallots, Divided (1 Minced And 2 Thinly Sliced)
• 1/4 cups Olive Oil
• 1 pound Green Beans, Trimmed
• 3 whole Tangerines, Peeled, Seeded, And Segmented
• 1 cup Thinly Sliced Dates (preferably Medjool)
• 1/2 cups Roasted, Salted Pistachios, Chopped
• 1/4 cups Chopped Parsley
• Salt And Freshly Ground Black Pepper, To Taste

1. Combine vinegar, thyme, honey, mustard, and the minced shallot together in a small bowl. Whisk to dissolve the honey. Season with salt and freshly ground black pepper and whisk again. Slowly add the olive oil while whisking until all the oil has been incorporated.
2. Bring a medium-sized saucepan of salted water to a boil over medium-high heat. Add green beans and cook until just tender to the bite, about 4-5 minutes. Drain and run cold water over the beans until cool to the touch. Pat dry.
3. Add the vinaigrette to the saucepan and heat over medium heat until warm. Then add green beans and toss them in the dressing until warmed through. Remove from heat.
4. Transfer the green beans to a serving plate and sprinkle tangerines, dates, pistachios, sliced shallots, and parsley over the top. Serve immediately.

red wine vinegar, thyme, honey, grain mustard, shallots, ubc, green beans, tangerines, dates, pistachios, ubc, salt

Taken from tastykitchen.com/recipes/salads/warm-green-bean-salad-with-tangerines-pistachios-and-dates/ (may not work)