1/4 cup extra-virgin olive oil (EVOO)
1/4 cup balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
1 1/2 cups fresh blueberries, divided
1/4 pound fresh parmesan cheese, shaved
Blanch green beans in boiling water until tender, approximately 3 minutes. Remove beans from heat and submerge in an ice water bath.
For the vinaigrette, put EVOO, balsamic, brown sugar, salt, pepper and 1/2 cup blueberries in food processor. Pulse until blueberries are pured.
Drain green beans and mix with the remaining blueberries in a salad bowl. Drizzle vinaigrette over beans and berries. Top with shaved parmesan.