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In a large bowl, whisk together lemon zest and juice, orange zest and juice, walnut oil, olive oil, shallot, salt and pepper. Set aside.
Bring a large pot of salted water to a boil over high heat.
Add green beans and cook until bright green and barely tender, about 2 minutes.
Remove with a slotted spoon (shake off any excess water) and transfer to the bowl with the dressing.
Toss to combine.
Alternately, to serve beans at room temperature, transfer the beans to cold water and drain well.
Toss with dressing just before serving.