GREEN BEAN SALAD WITH ORANGE ZEST & CHOPPED TOMATOES 
MAKES 8 SERVINGS

6 large plum tomatoes, thickly sliced
Freshly grated sea salt and black pepper
1 lb. (250g) fresh green beans, trimmed but left whole
2 Tbsp. (30 mL) extra virgin olive oil
1 Tbsp. (15 mL) freshly squeezed orange juice
2 tsp. (10 mL) seasoned rice vinegar
½ tsp. (2 mL) finely grated orange zest
½ tsp. (2 mL) Dijon mustard

Preheat oven to 450° F (230 C). Lightly oil a baking sheet or line with parchment paper and lightly oil. Place sliced tomatoes in a single on baking sheet and sprinkle with salt and pepper. Bake in the centre of the preheated oven for 20 minutes or until tomatoes are slightly roasted and soft. Meanwhile, cook beans in a large saucepan of boiling salted water until tender crisp, about 5 minutes. Drain and plunge into a bowl of ice water to chill. Drain. Pat dry with paper towels. Arrange on a serving platter just large enough to hold them. Combine remaining ingredients in a bowl. Whisk to blend. When tomatoes are baked, remove. Slightly cool then puree in a blender just until coarsely chopped.  Spoon over centre of green beans. Drizzle with dressing. Cover with plastic wrap and refrigerate. Can be made a few hours ahead.