Green Bean-and-Blood Orange Salad

Green Bean-and-Blood Orange Salad

Ingredients:

Salt
2 pounds thin green beans (if you get them at Costco, they're already trimmed and ready to go)
6 large blood oranges (we used 7 because the oranges were a little on the small side)
1/4 cup plus 2 tablespoons balsamic vinegar
1 tablespoon honey

Directions:

Cook green beans in a large pot of boiling salted water for about 5 minutes -- just until they turn bright green.
Drain them and then immediately plunge them in an ice bath. Drain them again and pat them dry.
Meanwhile, peel and section four of the oranges, removing all of the pith. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring mixture to a boil, and then simmer over moderate heat until reduced to a syrup, about 10 minutes. Season with salt.
Place green beans and orange sections in a large serving dish, and drizzle the syrup on top. Garnish with the orange zest, and serve.