• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes, drain. Plunge into ice water to stop the cooking process, drain.
• While green beans are cooking, whisk together olive oil, red wine vinegar, Dijon mustard and maple syrup in a large bowl. Add salt and pepper to taste.
• Add the green beans and orange segments, toss to combine.
• Sprinkle with chopped toasted pecans just before serving.
• Garnish with fresh cranberries or red grapes if desired.

I like to add a little extra crunch to this salad with the addition of toasted panko crumbs (optional). To toast panko crumbs add desired amount to a small frying pan over medium heat, stirring frequently until panko turns golden brown. Sprinkle over salad just before serving.