Green Bean-Citrus Salad with Almonds

• Kosher salt
• 2 pounds green beans, trimmed and halved
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• 2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 1/2 cup extra-virgin olive oil
• 2 blood oranges, cut into segments
• 1 navel orange, cut into segments
• 1 ruby red grapefruit, cut into segments
• 1/2 cup chopped fresh cilantro or mint
• 1/4 red onion, thinly sliced
• 1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
• Freshly ground pepper
• 1/4 cup sliced almonds, toasted

1. Bring a large pot of salted water to a boil.
2. Add the green beans and cook until crisp-tender, about 6 minutes.
3. Drain, rinse under cold water and blot dry with paper towels.
4. (You can refrigerate the green beans, covered, for up to 4 hours.)
5. Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl.
6. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
7. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine.
8. Season with salt and pepper; sprinkle with the almonds.
9. Photograph by Ryan Dausch

kosher salt, green beans, lime juice, orange juice, champagne vinegar, mustard, honey, extravirgin olive oil, oranges, orange, red grapefruit, fresh cilantro, red onion, red jalapeno pepper, freshly ground pepper, almonds

Taken from www.foodnetwork.com/recipes/food-network-kitchens/green-bean-citrus-salad-with-almonds.html (may not work)