About the almonds, I didn’t get them as toasty as I’d hoped to in the pan but love the finish frying them in olive oil gets you. If you’re as fanatical about those coffee colored almond insides I mentioned above as I am, you might want to start with very well toasted almonds (you can do this in a 350 oven for about 7 to 10 minutes but keep a close eye on them so they don’t burn). You could still finish them in the pan or just toss them with 1 teaspoon of the olive oil, then season them. I realize these almond directions could benefit from another round of testing but I’m getting on a plane in about 9 hours and my brain, it’s already on island time. I get a pass, right?

1 pound green beans or haricot vert (skinny ones)
1/2 a fennel bulb (about 1/2 pound)
1 stalk celery, trimmed
1/2 medium red onion
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar
1/3 cup (about 2 ounces) whole almonds
2 tablespoons plus 2 teaspoons olive oil