adapted from Chez Panisse Vegetables
Top and tail about a half a share’s worth of beans, and parboil them in salted water until tender (about 1-2 mintues). Drain and immediately spread them out to cool or rinse with cold water until cool. Chop tomatoes into bite sized pieces.
Make a simple vinaigrette. (Example: 3 tablespoons red wine or balsamic vinegar, ¾ cup olive oil, salt and pepper to taste — combine in a jar with lid and shake until emulsified.) Toss the tomatoes in the with the vinaigrette; this can sit for a while. Do not add the beans until just before serving or they will discolor from the acid in the vinaigrette. Sprinkle with crumbled goat cheese or grated Parmesan.
