Warm Green Bean Salad with Tangerines, Pistachios and Dates

Combine vinegar, thyme, honey, mustard, and the minced shallot together in a small bowl. Whisk to dissolve the honey. Season with salt and freshly ground black pepper and whisk again. Slowly add the olive oil while whisking until all the oil has been incorporated.

Bring a medium-sized saucepan of salted water to a boil over medium-high heat. Add green beans and cook until just tender to the bite, about 4-5 minutes. Drain and run cold water over the beans until cool to the touch. Pat dry.

Add the vinaigrette to the saucepan and heat over medium heat until warm. Then add green beans and toss them in the dressing until warmed through. Remove from heat.

Transfer the green beans to a serving plate and sprinkle tangerines, dates, pistachios, sliced shallots, and parsley over the top. Serve immediately.