Not Your Mother’s Green Beans

• 1/2 cup toasted pine nuts
• 1 lb fresh green beans
• 1 small shallot – peeled, minced
• 1/4 cup raspberry vinegar
• 1/4 cup olive oil
• 2 Tablespoons freshly chopped basil

1. Boil green beans 5-6 minutes until tender. Drain and submerge in ice water. Drain again. 
2. Whisk shallot, vinegar, olive oil and basil in a small bowl. Season with salt and pepper.
3. Toss green beans with vinaigrette and stir in pine nuts.

Note: This can be served warmed or chilled.