Green Bean Salad with Clementine Oranges and Feta

1½ pounds green beans

3 clementines

2 tablespoons extra-virgin olive oil

2 tablespoons rice wine vinegar

2 tablespoons minced shallots

1 tablespoon coarse Dijon mustard

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper to taste

1 cup crumbled feta

Bring a large pot of generously salted water to a boil. Drop the beans into the water and let them cook for 3 minutes until they start to become tender. Drain the beans in a colander and run cold water over them to stop the cooking, cool them down and preserve the bright green color.

Peel the clementines and cut each segment in half crosswise. Cut the cooled beans in half crosswise.

In a small bowl or container, combine the olive oil, vinegar, shallots, mustard, thyme, salt and pepper. Whisk or shake to combine.

Place the beans and orange segments in a large bowl and drizzle the dressing over them. Toss to combine thoroughly. Add ½ cup of the feta and toss again gently to combine, then sprinkle the rest of the feta on top. Serve at room temperature or chilled.

Serves 6

Nutrition information per serving: 166 calories; 93 calories from fat; 10 g fat (4 g saturated; 0 g trans fats); 22 mg cholesterol; 337 mg sodium; 14 g carbohydrate; 4 g fiber; 8 g sugar; 6 g protein.

Katie Workman