Haricots Verts with Warm Shallot Vinaigrette

Haricots Verts with Warm Shallot Vinaigrette

Ingredients:
beans, snap, green, raw
oil, olive, salad or cooking
shallots, raw
vinegar, red wine
spices, pepper, black
salt, table

Directions:
Place haricots verts into a large saucepan of boiling water; cook 3 minutes or until crisp-tender.
Drain and plunge beans into ice water; drain.Heat oil in a large nonstick skillet over medium-high heat.
Add shallots; saute 4 minutes or until golden.
Stir in vinegar; cook 5 minutes or until mixture thickens slightly.
Add haricots verts, pepper, and salt to pan; saute 2 minutes or until beans are heated through.
Serve warm or at room temperature.