Haricots Verts with Warm Shallot Vinaigrette

Ingredients

• 0.5 teaspoon pepper black
• 1.5 pounds haricots verts 
• 1 tablespoon olive oil 
• 0.5 cup red wine vinegar 
• 0.3 teaspoon salt 
• 0.5 cup shallots chopped ( 2 large)

Equipment

• frying pan
• sauce pan

Directions

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