Zucchini Ribbons With Cranberry Beans And Pecans

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1 cup shelled cranberry beans (from 1 pound unshelled)

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

1 tablespoon pecan oil (see Note)

2 tablespoons grapeseed oil, plus more for brushing

1 teaspoon minced shallot

1 teaspoon finely chopped tarragon

1 teaspoon finely grated lemon zest

Salt and freshly ground pepper

1 1/4 pounds small zucchini, sliced lengthwise 1/8 inch thick on a mandoline

8 mint leaves, torn

2/3 cup shaved Parmigiano-Reggiano cheese (2 ounces)

1/4 cup pecan halves

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