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
- Boil beans and blanch in cold water.
- In a large bowl, mash the shallots to a paste consistency. Whisk in vinegar, mustard, and salt and pepper, until completely combined.
- While whisking, slowly drizzle oil into mixture until fully incorporated.
Mix vinaigrette with beans, and sprinkle in cheese.