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.