Ingredients

• 1 pound haricots verts (French green beans), trimmed
• Kosher salt and freshly ground black pepper
• 2 tablespoons orange juice plus 1 teaspoon zest
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• 1/4 cup sliced almonds, lightly toasted
• 2 ounces ricotta salata, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the haricots verts, bring back to a boil, and cook until crisp-tender, about 2 minutes. Transfer the haricots to a bowl of ice water to stop cooking; drain and pat dry.
2. Whisk together the orange juice, zest, vinegar, honey, and some salt and pepper in a large bowl. Gradually whisk in the olive oil until emulsified.
3. Combine the haricots, almonds, most of the ricotta salata and some salt and pepper in a serving bowl. Pour some of the dressing over the top and gently toss to coat. Taste and add dressing, salt and pepper as desired. Sprinkle with the remaining cheese, and serve.