In a bowl whisk together the shallot, olive oil, orange zest, orange juice, lemon juice, and honey. Set aside.
Bring a large pot of water to boiling. Fill a large bowl with ice water. Working in batches, carefully lower green beans into the boiling water. Boil beans for 4 minutes. Cool the beans quickly by plunging them into ice water. Let them cool for a couple of minutes and then drain.
Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag, add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill for 2 hours.