INGREDIENTS:
1 pound green beans, trimmed and cut into 2-inch lengths.
½ cup pecan halves
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/2 cup vegetable oil
Salt and freshly ground black pepper to taste

METHOD:
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.

Position a rack in the center of the oven and preheat to 350°F.

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 1/4 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.

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
 

Enjoy!