Yields: 12 Servings

Needed:
1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
freshly ground black pepper

Directions:
1. Preheat oven to 350°F. Place honey and cayenne in a small saucepan; heat until warm. Stir in pecans. Line a baking pan with Silpat baking mat or parchment paper. Pour mixture onto prepared pan. Bake until dark golden brown, about 25 minutes. Set aside to cool.

2. In a small bowel, whisk together the vinegar, mustard, and salt. Slowly drizzle in the walnut oil, whisking constantly, until mixture is emulsified. Set aside.

3. Fill a large bowel with ice and water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain; immerse in ice bath. Remove, pat dry, and place in a large bowl. Toss with dressing. Add nut mixture, dried cranberries, and endive. Add pepper to taste; toss gently. Serve immediately.

© Martha Stewart Halloween