Zucchini Ribbons with Cranberry Beans and Pecans

Ingredients

• 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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