INGREDIENTS

• 1/4 cup balsamic vinegar
• 2 large shallots, finely chopped
• 4 tablespoons butter, room temperature
• 2 pounds green beans

DIRECTIONS

1. Combine vinegar and shallots in a small saucepan. Boil over medium heat until most of the vinegar is absorbed (about 1 tablespoon should remain).
2. Transfer to a small bowl, cool and add butter. Set aside. (Flavoured butter can be made a day ahead and kept in the refrigerator in a sealed container. Bring to room temperature before serving).
3. Cook beans until tender crisp. Drain in cold water. (You can do this the morning of your dinner, keep cooked beans in a ziploc bag in the refrigerator).
4. Combine beans and balsamic butter in skillet. Heat through. Season with salt and pepper.

Yield: 6 servings