Ingredients:
Green beans
EVOO, as needed
1 large shallot, medium dice
1/4 pound French green beans (haricot verts)
    (Regular green beans must be blanched first if using)
2 tablespoons good quality Balsamic vinegar
1/4 cup toasted almonds, chopped
Kosher salt and freshly ground black pepper

In a large sauté pan over medium-high heat, add 1 tablespoon EVOO and heat until shimmering.  Add the beans and season lightly.  Cook until they begin to color, stirring occasionally to prevent burning, 4 minutes.  Add the diced shallot, and toss to combine.  Deglaze with the balsamic vinegar, sauté, and cook until almost dry then remove from the heat.  Season to taste.  Add the almonds last then set aside, covered with foil until service.