Ingredients

• Kosher salt
• 2 pounds green beans, trimmed and halved
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• 2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 1/2 cup extra-virgin olive oil
• 2 blood oranges, cut into segments
• 1 navel orange, cut into segments
• 1 ruby red grapefruit, cut into segments
• 1/2 cup chopped fresh cilantro or mint
• 1/4 red onion, thinly sliced
• 1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
• Freshly ground pepper
• 1/4 cup sliced almonds, toasted

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Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
2. Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
3. Photograph by Ryan Dausch