Ingredients

6 oz. sherry shallot vinaigrette:
This makes more dressing than you need. Use 1/3 cup on the beans, then save the rest in the fridge to drizzle over other vegetables or a green salad.
3 shallots, chopped fine
bunch fresh thyme, chopped fine
2 teaspoon whole grain mustard
1 cup good quality sherry vinegar
1 cup extra virgin olive oil
2 tablespoons honey
Kosher salt and pepper to taste

 

For the beans:
1 pound haricot vert (thin green beans), blanched
Kosher salt (to taste)
2 navel oranges, segmented
3 oz. dried, pitted dates, sliced
2 oz. roasted Marcona almonds (1 oz. whole, 1 oz. chopped)
2 shallots
4 cups chopped flat-leaf parsley
'Pimenton el Angel' Spanish Hot Paprika to garnish
1/3 cup vinaigrette