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
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.
Download the Watch OWN app and access OWN anytime, anywhere. Watch full episodes and live stream OWN whenever and wherever you want. The Watch OWN app is free and available to you as part of your OWN subscription through a participating TV provider.