Filippo Berio Green Bean Salad

Ingredients

2 tbsp + 1/4 cup Filippo Berio Extra Virgin Olive Oil, divided

1 pint cherry tomatoes, halved crosswise

3 tbsp Filippo Berio Balsamic Vinegar

1 tsp granulated sugar

2 lb green beans, trimmed

1 small red cherry pepper, seeded and diced

2 cloves garlic, minced

Salt

Freshly ground pepper

1/3 cup toasted pine nuts or walnut pieces

1/4 cup finely chopped fresh mint

Shavings of Parmigiano-Reggiano cheese

Directions

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

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Green Bean Salad Recipe