Haricots Verts with Pecans and Lemon

• Coarse salt
• 1 pound haricots verts or thin green beans, trimmed
• 1/2 cup pecans
• 3 tablespoons sherry vinegar
• 1 teaspoon sugar
• Freshly ground pepper
• 1/4 cup olive oil
• 1 teaspoon freshly grated lemon zest

1. Preheat the oven to 425F.
2. Bring a large pot of water to a boil; add salt and the haricots verts.
3. Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain.
4. Transfer to a serving dish.
5. Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes.
6. Coarsely chop the nuts when they are cool enough to handle.
7. Whisk the vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper.
8. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
9. Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest.
10. Serve warm.

salt, verts, pecans, sherry vinegar, sugar, freshly ground pepper, olive oil, freshly grated lemon zest

Taken from www.epicurious.com/recipes/food/views/haricots-verts-with-pecans-and-lemon-392770 (may not work)