Orange Green Beans

• Finely grate the zest of the orange and set aside. Segment the orange and remove membrane and keep sections and juice in a bowl. In a large cast-iron skillet or saute' pan, heat the canola oil over high heat, swirling around the pan so it coats the bottom thinly and evenly. When the oil begins to smoke, add the beans, in batches, if necessary, to not crowd the pan and scatter 1/2 teaspoon of the salt over them. Cook stirring only every 1-1/2 to 2 minutes, until the beans are half-blistered and blackened, about 8 minutes. Transfer the beans to a serving platter or bowl. Lift the orange segments out of their juice (reserve the juice) and scatter them over the beans. Sprinkle 1/4 teaspoon of the orange zest over the beans and oranges. Add the vinegar, olive oil, and the remaining 1/4 teaspoon salt to the bowl or orange juice and whisk until thoroughly combined. Pour the dressing over the beans. Toss and season to taste with salt, black pepper, and the remaining orange zest.