Yield: 1 lb 8 oz/680 g Servings: 8
•8 oz/225 g Chinese long beans
•4 tangerines
•3 oz/85 g sliced Vidalia onion
•3 oz/85 g sunflower seeds, toasted
•1/2 tsp/2.5 mL kosher salt
•1/4 tsp/1.25 mL ground black pepper
Sherry-Mustard Vinaigrette
•1 tsp/5 mL cornstarch
•1/2 cup/120 mL vegetable stock
•3 tbsp/45 mL olive oil
•2 tbsp/30 mL sherry vinegar
•2 tbsp/30 mL fresh tangerine juice
•1 tbsp/15 mL Dijon mustard
•1/2 oz/14 g light brown sugar
•2 tsp/10 mL minced shallots
•1 tsp/5 mL minced garlic
•1/2 tsp/2.5 mL kosher salt
•1/4 tsp/1.25 mL ground black pepper
1.Trim the beans, cut into 1 1/2-in/4-cm lengths, and cook in boiling water until barely tender. Drain and cool.
2.Trim the peels from the tangerines. Working over a bowl to catch the juices, cut the segments out from between the membranes, removing seeds, if any. Squeeze the juice from the leftover membranes and reserve for the vinaigrette.
3.Combine the beans, tangerine segments, onions, and sunflower seeds in a large bowl. Season with the salt and pepper.
4.To make the vinaigrette, combine the cornstarch with 1 tsp/5 mL water to form a slurry. Bring the stock to a boil. Add the slurry and stir until the stock has thickened, about 2 minutes. Cool to room temperature. Combine the remaining vinaigrette ingredients and whisk into the thickened stock.
5.Toss the bean mixture with the vinaigrette. The salad is ready to serve now at room temperature or it may be chilled for up to 24 hours before serving
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