If Clementines are unavailable, substitute freshly squeezed juice from 2 navel oranges and a little zest from one of the oranges.
1 small shallot, chopped
1½ teaspoons Dijon mustard
¼ teaspoon sea salt
Zest and juice of 3 Clementines
1½ pounds green beans, trimmed
½ cup pecans, toasted and chopped
In a blender, combine shallot, mustard, salt and Clementine juice and blend until smooth. Set aside.
Steam beans on a steamer rack set over simmering water until bright green and barely tender, about 6 minutes. Transfer to a large bowl and drizzle with citrus dressing.
Sprinkle with pecans and Clementine zest to taste and serve.
Per serving (about 4 oz/111g): 80 calories (50 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 95mg sodium, 9g total carbohydrate (4g dietary fiber, 3g sugar), 2g protein
Dairy free, Gluten free, Low sodium, Sugar conscious, Vegan, Vegetarian