Green Bean Salad
- Brush baking sheet with 2 tbsp olive oil; arrange cherry tomatoes on baking sheet in single layer, cut side down. Sprinkle with balsamic vinegar and sugar; bake for 7 minutes or until softened and starting to caramelize. Transfer to serving platter.
- Meanwhile, cook green beans in large pot of boiling salted water until fork-tender. Drain well; add to platter with tomatoes. Add cherry pepper, garlic, and salt and pepper to taste; toss well. Drizzle remaining olive oil over top; toss again.
- Sprinkle with pine nuts and mint. Top with cheese shavings. Serve at room temperature.
Recipe provided by Chef Mary Ann Esposito
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Virgin