Haricots Verts With Warm Shallot Vinaigrette - cooking recipe

Ingredients

1 1/2 lbs French haricots vert
1 tablespoon olive oil
1/2 cup shallot, about 2 large, chopped
1/2 cup red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt

Preparation

In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.