Green Bean and Toasted Pecan Salad
2 T. pecan pieces
12 oz. fresh green beans, trimmed
½ oz. red onions, thinly sliced
1 ½ T. OLIVE MILL white balsamic
2 t. sugar
¼ t. salt
½ oz. blue cheese, crumbled
Heat 8″ skillet over medium high heat and dry roast pecans for 2-3 minutes or until fragrant and beginning to lightly brown, stirring frequently. This process brings out a lot of flavor. Set a steamer basket in a small amount of simmering water in a medium saucepan. Put the beans in the basket and cook, covered for 4 minutes until tender crisp. Transfer the beans to a colander, rinse with cold water to stop the cooking and let the beans cool to room temperature. Drain well and dry on a paper towel. In a medium bowl, toss the beans with the onion, vinegar, sugar and salt to blend thoroughly. Sprinkle with the pecans and blue cheese.
