Add wine and bring to a simmer.
Cool, then finely chop.Transfer to a bowl; stir in the almonds..
Meanwhile, on a rimmed baking sheet, toss the green beans with the remaining 3 tablespoons of oil and season with salt and pepper.Roast for 20 minutes, stirring occasionally, until lightly browned.Add the orange zest, orange juice, tarragon and basil and toss.
Transfer the beans to a platter, top with the almond crumble and serve.. Make Ahead.The crumble can be stored in an airtight container overnight..
freshly squeezed.
chopped thyme leaves.1 1/2 cup julienned red bell pepper.
3 cups julienned young-coconut meat.2 tablespoons cilantro leaves.
1/4 cup cashews, coarsely chopped.1 tablespoon white sesame oil.