Green Bean Salad with Toasted Pecan Vinaigrette

• 2 pounds green beans, trimmed and cut into 2-inch lengths
• ¾ cup (3 ounces) pecan halves
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• ¾ cup vegetable oil
• Salt and freshly ground black pepper, to taste

Makes 12 Servings

Bring a large pot of lightly salted water to a boil over high heat. Add the beans and cook until crisp-tender, about 3 minutes. Drain and rinse well under cold running water. Spread on paper towels and pat dry. Cool completely. (The green beans can be prepared up to 1 day ahead, wrapped in fresh, dry paper towels, placed in plastic bags, and refrigerated.)

Position a rack in the center of the oven and preheat to 350F. Spread the pecans on a baking sheet. Bake, stirring occasionally, until toasted and fragrant, about 10 minutes. Cool completely. Coarsely chop ¼ cup of the pecans and set aside.

Combine the remaining ½ cup pecans and the balsamic and wine vinegars in a blender. With the machine running, gradually add the oil to make a smooth vinaigrette. Season with salt and pepper. (The vinaigrette and chopped pecans can be prepared up to 1 day ahead, covered and refrigerated.)

Toss the green beans with the vinaigrette in a large bowl. Transfer to a serving platter or bowl and sprinkle with the chopped pecans. Serve chilled or at room temperature.

Excerpted from Celebrations 101 by Rick Rodger.  Submitted by Pam Tinker.