Makes 4 servings. Difficulty
20 green beans, rinsed and trimmed 20 grape or cherry tomatoes, rinsed 1 Tablespoon balsamic vinegar 1 Tablespoon unsalted butter Salt and freshly ground black pepper
Blanch beans in boiling salted water for 3-4 minutes or until just tender. Immediately drain and plunge them into a bowl of ice water. Let sit for 2 minutes, then drain.
Just prior to serving; heat butter in a medium skillet over medium-high heat. Add blanched green beans and tomatoes along with balsamic vinegar. Sauté for 2-3 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately.