• 2 pounds French green beans, ends trimmed
  • 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


Serves: 8 servings


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.