Green Beans with Pecorino Romano
A simple, tasty vinaigrette tops these green beans. Their bright color remains intact from the cold water shock. A bit of Pecorino Romano added makes it a perfect vegetable dish.
1 1⁄2 lb. green beans
5 large shallots, roasted
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard
Salt and pepper
3⁄4 cup olive oil
1⁄4 lb. Pecorino Romano, cut into 1⁄4-in. cubes
1. Boil beans and blanch in cold water.
2. In a large bowl, mash the shallots to a paste consistency. Whisk in vinegar, mustard, and salt and pepper, until completely combined.
3. While whisking, slowly drizzle oil into mixture until fully incorporated.
4. Mix vinaigrette with beans, and sprinkle in cheese.