- 2 lbs. green beans, trimmed
- 3 shallots, minced
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1/4 olive oil
- 2/3 fresh basil leaves, chopped
- 2/3 grated Romano cheese
- additional grated Romano cheese
Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.