Romano Bean & Navel Orange Salad

Makes 6 servings

Ingredients

• 3/4 C olive oil
• 1/4 C sherry vinegar
• Grated zest of 1 orange
• 2 T whole-grain mustard
• 2 T honey
• 1 T fresh rosemary leaves, finely chopped
• 1 T garlic, finely chopped
• 1 T salt
• 1/4 tsp. freshly ground pepper
• 2 lbs romano beans, ends trimmed and diagonally cut into 1-*1/2-inch pieces, or 2 boxes (12 oz. each) frozen romano beans, rinsed
• 4 navel or blood oranges
• 1 red onion, thinly sliced

Directions

1. To prepare dressing: Whisk together the olive oil, vinegar, orange zest, mustard, honey, rosemary, garlic, salt and pepper. Reserve.
2. To prepare salad: Bring a large pot of salted water to a boil. Cook fresh romano beans for 5 minutes. Drain and rinse under cold water and reserve. (Skip this step if using frozen beans.)
3. Cut away the white pith of the oranges, exposing all the flesh inside. Cut the oranges into halves from end to end, and then cut half-moon-shaped slices from each half. Only bright orange slices without any pith or membrane should be left.
4. Combine the beans, orange slices, red onion and dressing in a large bowl, tossing gently so as not to break up the orange sections.

recipe from: The Arizona Republic, 01/02/03