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Maple Pecan Green Beans

Paula Nemzek for KCTS 9 Cooks
This side dish is served at room temperature. All components can be made in advance, making it perfect for a holiday menu, or for any time of year.
Serves 4
3/4 cup pecans
1 teaspoon salt
1 pounds green beans, trimmed
Maple Vinaigrette
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons country style Dijon mustard
1 tablespoon real maple syrup
salt and pepper to taste
Preheat oven to 400 degrees. Spread pecans on a rimmed baking sheet and bake 6 to 8 minutes until toasted, tossing once in the middle of cooking time. Let cool, then roughly chop. If making ahead, store at room temperature. Meanwhile, bring a large pot of water to a boil and add 1 teaspoon salt. Add green beans and cook 4 to 5 minutes, until just tender and bright green. Drain and quickly run under cold water to cool and stop the cooking process. If making ahead, let beans dry out a bit and refrigerate. 
For the dressing, in a small bowl whisk together the oil, vinegar, mustard and maple syrup. Season to taste with salt and pepper. Refrigerate if making ahead. 
Before serving, bring dressing and beans to room temperature. Place green beans and pecans in a large bowl and toss with all the dressing, or to taste.


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need some thing green and a bit sweet for turkey

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