Orange-Honey Dressing:

3/4 cup olive oil
1/4 cup sherry vinegar
Grated zest of 1 orange
2 tablespoons whole-grain mustard
2 tablespoons honey
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped garlic
Salt and fresh ground black pepper

Salad:

2 pounds green beans, stem ends trimmed only
4 navel oranges (substitute blood oranges in season, if desired)
1 Oso Sweet onion, cut into thin strips

1. Prepare the dressing: Whisk together the olive oil, vinegar, orange zest, mustard, honey, rosemary, garlic and salt and pepper to taste. Reserve.

2. Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, or until evenly colored and bright green. Drain and rinse under cold water and reserve.

3. Using a sharp paring knife, cut away the skin and the white pith of the oranges, exposing all the flesh inside. Cut the oranges into halves from end to end, and then cut half-moon-shaped slices from each half.

4. Combine the green beans, orange slices, sweet onion, and dressing in a large bowl along with any juices from the cut oranges, tossing together gently to avoid breaking up the orange sections, and serve.