Not Your Mother's Green Beans

from Moosewood Restaurant Cooks at Home

1/2 c pine nuts
3-4 c water
1 lb green beans

1 leg shallot, peeled and minced, or 1/4 cup chopped scallions
1/4 c raspberry or balsamic vinegar
1/4 c olive oil
2 Tbsp chopped fresh parsley, chervil or basil
salt and ground black pepper to taste

Toast the pine nuts at 350 for a few minutes until fragrant and just barely browned.

Bring the water to a boil in a small saucepan and remove the ends of the green beans.  Ease the beans into the boiling water and cook them for about 3-6 minutes, 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.