1/2 c. pine nuts
3-4 c. water
1 lb. green beans
1 large shallot, peeled and minced, or 1/4 c. chopped scallions
1/4 c. raspberry or balsamic vinegar
1/4 c. olive oil
2 T chopped fresh parsley, chervil, or basil
salt and ground black pepper to taste
Toast the pine nuts (single layer on an unoiled baking sheet in an oven at 350 degrees) for about 10 minutes or until golden brown. While the nuts are toasting, bring the water to a boil in a small saucepan, and remove and discard the ends of the green beans. Ease the beans into the boiling water and cook them for about 3 to 6 minutes, or until just tender.
Combine the shallots or scallions, vinegar, oil, and herb of your choice in a medium bowl. Drain the beans thoroughly and immediately add them to the bowl, tossing them with the dressing. Stir in the toasted pine nuts. Add salt and pepper to taste. Serve warm, or chill for 20 minutes and then serve.
From: Moosewood Restaurant Cooks at Home via Susan