Green beans with pecans and maple vinaigrette

3/4 c. pecans
kosher salt and black pepper
2 lbs. green beans, trimmed
1/4 c. olive oil
2 T red wine vinegar
2 T Dijon mustard
1 T pure maple syrup

Heat oven or toaster oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine. Serves 8.

Hands-on time: 15 minutes; total time: 20 minutes.

Recipe from Real Simple