Place haricots verts into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 5 minutes or until mixture thickens slightly. Add haricots verts, pepper, and salt to pan; sauté 2 minutes or until beans are heated through. Serve warm or at room temperature.
I really liked this but would probably use only 1/2 of the sauce or double the green beans. It was a little to vinegar-y for me and overpowered the flavor of green beans which are delicious on their own.
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