Green Bean Salad

• 1 1/4 pounds thin green beans, trimmed
• 1 shallot, minced
• 3 tablespoons balsamic vinegar
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 3 ounces mixed baby greens
• 1 pint cherry tomatoes, sliced in 1/2
• 1/4 cup fresh basil chiffonade
• 1/4 cup shelled, salted and roasted pistachios
• 6 ounces crumbled feta cheese

1. Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes.
2. Shock beans in a large bowl of ice water.
3. Drain and dry well.
4. In a small bowl, whisk together the shallot, vinegar, and olive oil.
5. Season the vinaigrette with salt and pepper.
6. Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
7. Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.

thin green beans, shallot, balsamic vinegar, olive oil, kosher salt, baby greens, cherry tomatoes, fresh basil chiffonade, pistachios, feta cheese

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/green-bean-salad-recipe.html (may not work)