1.5 lbs green beans, trimmed
1/4 c EVOO
2 t honey
1 t dijon mustard
s&p
1/2 c chopped toasted pecans
2T red wine vinegar

1 5 lbs green beans, trimmed 1/4 c EVOO 2 t honey 1 t dijon mustard 1/2 c chopped toasted pecans 2 T red wine vinegar

Steam the beans until tender, 6-8 min; let cool. Whisk together the EVOO, honey and mustard. Season with s&p. Toss the beans with the dressing and pecans. Refrigerate up to 8hrs. Just before serving toss with red wine vinegar.