2 pounds green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese
Cook beans in large pot of rapidly boiling salted water until just
crisp-tender. Rinse with cold water. Drain. Transfer to bowl.
Combine shallots and vinegar. Gradually mix in oil. Add basil. Add
enough dressing to beans to coat. Gently mix in 2/3 cup cheese.
Season with salt and pepper. (Can be made 4 hours ahead. Cover;
chill.) Place beans on platter. Top with cheese.
