- 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
- Boil green beans 5-6 minutes until tender. Drain and submerge in ice water. Drain again.
- Whisk shallot, vinegar, olive oil and basil in a small bowl. Season with salt and pepper.
- Toss green beans with vinaigrette and stir in pine nuts.
Note: This can be served warmed or chilled.