Serves 8


  • 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


    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.

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