Green Beans with Orange and Almonds

This recipe sounds so refreshing, not to mention yummy! I found it in a People magazine a couple weeks ago, by Matt & Ted Lee. It is featured in their Lee Brothers Simple Fresh Southern cookbook.

1 large navel orange
1 lb. fresh green beans, ends trimmed
1 tbsp. white wine vinegar
black pepper
2 tsp. canola oil
3/4 tsp. salt (I will probably only use 1/8 tsp.)
2 tbsp. extra-virgin olive oil

1. Grate zest of orange. Segment orange, keeping juice in a bowl.
2. In a large skillet or saute pan, heat oil over high heat so it coats bottom evenly. When oil smokes, add beans and sprinkle with 1/2 tsp. salt. Cook, stirring every 1 1/2-2 minutes, until half are blistered and blackened, about 8 minutes. Transfer to serving platter. Lift orange segments form juice and scatter them over the beans. Sprinkle with 1/4 tsp. orange zest.
3. Add vinegar, olive oil, and remaining salt to juice, whisk. Pour dressing over beans. Toss and season with salt, pepper and remaining zest.