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.