Thanksgiving Green Bean Salad with Blue Cheese, Dried Cranberries, and Pecans

Ingredients

• 1 lb. thin green beans, trimmed, washed and cut into short pieces
• 1/2 tsp. salt
• 1/2 cup pecans, toasted and coarsely chopped
• 1/2 cup dried cranberries
• 1/4 cup crumbled blue cheese
• Fresh ground pepper to taste
• 2 T white balsamic vinegar
• 1 tsp. Dijon
• 3 T extra-virgin olive oil
• Fresh-ground black pepper to taste

Directions

1. Add water and the salt to a medium-sized pot, then set it over heat to boil as you prep the green beans. Slice off both ends of the beans, cut them into short 1-2 inches pieces, and wash them in a salad spinner if they need it.
2. Once the water is boiling, drop in the beans and cook for 4-5 minutes, stopping when they are just tender but still have a little snap.
3. Pour the beans right away into a colander in the sink and rinse them under very cold water. Leave them in the colander for a few minutes, then spin them gently in a salad spinner. Spread the beans over a paper towel, cover with another paper towel, and pat them until they are as dry as possible.
4. As the beans are cooking, whisk the vinegar, Dijon, olive oil, and pepper together for the dressing.
5. Transfer the dried beans to a plastic bowl and toss them with the dressing. At this stage, the dressed beans can sit on the counter for several hours until it is time to finish the salad.
6. Just before serving, place the pecans in a dry pan over high heat and toast them for about 2 minutes, shaking the pan constantly so they color without scorching. Move the pecans to a cutting board to cool, then chop them coarsely.
7. Measure the dried cranberries and crumble the blue cheese. Combine everything, toss well, and add more fresh-ground black pepper to taste.