1 lb. fresh green beans
1 tbsp. salt
2 tbsp. olive oil
1 lg. shallot, minced
2 tbsp. red wine vinegar
Pepper

Trim green beans. Bring 2 quarts of water to a boil. Add salt and beans, cooking until beans are softened but still firm, about 8 minutes. Run cold water over beans to retain their color, then pat dry. In a large skillet, heat oil and cook minced shallot until brown and softened, about 3 minutes. Turn up the heat and add beans. Cook and stir until heated through. Add vinegar, salt and pepper to taste and toss. Serves 4.