Ingredients

¼ cup sherry vinegar

1 Tbsp. finely chopped thyme

1 Tbsp. honey

2 tsp. whole grain mustard

Kosher salt

¼ tsp. ground black pepper

6 shallots, divided (2 finely chopped, 4 thinly sliced)

½ cup extra-virgin olive oil

2 pounds green beans, trimmed

3 oranges, peel, pith, and seeds removed, segmented

2 cups pitted dates (about ½ pound), sliced

1 cup roasted, salted almonds (about ¼ pound), roughly chopped

½ cup chopped flat-leaf parsley

½ tsp. pimentón (smoked paprika), plus more to taste

Directions

Total time: 45 minutes

In a medium bowl, whisk together vinegar, thyme, honey, mustard, ¾ tsp. salt, pepper, and chopped shallots. Drizzle in oil while continuing to whisk constantly; set vinaigrette aside.

Bring a large pot of salted water to a boil. Add green beans and cook until tender, 4 to 5 minutes. Drain and quickly transfer to a large bowl of ice water, stirring until beans are chilled. Drain well and pat dry.

Heat vinaigrette in a large, deep skillet over medium heat until warm, about 1 minute. Add green beans and toss gently until warmed through, 2 to 3 minutes. Transfer to a large bowl and add oranges, dates, almonds, parsley, ½ tsp. salt, and sliced shallots and stir gently to combine. Transfer to a serving platter, top with a dusting of pimentón, and serve.


Garces is an Iron Chef America winner and chef-owner of Amada in Philadelphia.