Balsamic Green Bean Salad

Ingredients

• 1 teaspoon anchovy paste 
• 3 tablespoons balsamic vinegar 
• 1 pound green beans fresh
• 2 cloves garlic minced
• 2 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper 
• 1 tablespoon pinenuts toasted
• 0.5 cup tomatoes diced
• 0.5 cup water 

Equipment

• bowl
• slotted spoon
• dutch oven

Directions

1. Wash beans; trim ends, and remove strings.
2. Place 1/2 cup water in a large Dutch oven; bring to a boil.
3. Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender. Plunge beans immediately into ice water for 5 minutes; drain.
4. Place beans in a large bowl.
5. Add tomato; toss well.
6. Combine vinegar and next 4 ingredients in a small bowl, stirring well.
7. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 3 hours, stirring occasionally.
8. Sprinkle with pine nuts just before serving.
9. Serve with a slotted spoon.