Green Beans in Pomegranate Vinaigrette with Chestnuts

by chestnutcharlie Admin July 09, 2018

I picked up this recipe in the American Chestnut Foundation’s magazine (https://www.acf.org/wp-content/uploads/2016/09/Volume-XXVII-No.5-Sept-Oct-2013.pdf?x27388  page 30) though it originates with The Local Palate.  The picture sold me and the taste sold me again!  It is good warm or cold and keeps well.  The trick is really good green beans!

Ingredients:

• 3 cups fresh green beans
• 1 seeded pomegranate
• 1 cup chestnuts, roasted, peeled and chopped                 
• 1 orange, zested and juiced
• 2 t whole grain mustard
• 1-2 Tbs red wine vinegar
• 1 shallot, diced
• ½ - ¾ cup olive oil
• Salt & pepper to taste

1. Blanch green beans 1-2 minutes in boiling water.  Cool immediately in ice.  Drain
2. Toss beans in a large bowl with the pomegranate seed, chestnuts and orange zest
3. Combine 2 Tbs fresh orange juice, shallot, vinegar and mustard.  Whisk all ingredients together. Continue whisking while slowly adding the olive oil until mixture is emulsified. Add more olive oil to taste.
4. Toss bean mix with vinaigrette.  Add salt and pepper to taste
   
   Serve warm or cold

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