Roasted Green Beans with Preserved Lemon and Pine Nuts

Bring a large pot of lightly salted water to a boil; add green beans and blanche 3 minutes or until bright green and crisp-tender. Drain in a colander; rinse under cold water to stop the cooking. Drain; let dry on paper towels. (Can be prepared 1 day before serving; refrigerate wrapped in paper towels.) Place pine nuts in a large nonstick skillet over medium heat; cook 2 minutes, tossing nuts frequently. Let cool. Whisk oil, vinegar, anchovies, garlic, and honey until blended. Place green beans and preserved lemon in a shallow roasting pan; add oil mixture and toss until evenly coated. Roast 8 to 10 minutes, tossing twice, or until lightly browned and tender. Transfer to a platter and season with pepper. Top with toasted pine nuts.