Green Bean Caprese

Ingredients

1 pound green beans, trimmed

1 cup cherry tomatoes, halved

8oz ciliegine mozzarella (cherry size mozzarella), drained

1/3 cup slivered almonds

1 tablespoon basil pesto

1 tablespoon balsamic vinegar

2 tablespoons olive oil

salt & pepper

Directions

Add almonds to a small pan over medium-high heat (no oil needed). Shake the pan every 15-30 seconds to make sure the almonds don’t burn and they toast evenly on all sides. This should take about 5 minutes. Once the almonds are fragrant and lightly toasted, set them aside to cool.

In a small bowl, whisk together 1 tablespoon of olive oil, vinegar, and pesto. Set aside.

In a large skillet, over medium-high heat add the remaining tablespoon of olive oil. Once the oil is shimmering, add the green beans. Sauté for 5-7 minutes, until bright green and lightly charred. Season with salt and pepper.

In a large bowl, add the sautéed green beans, mozzarella, tomatoes, toasted almonds and toss with the dressing until everything is coated. Place on a serving platter.

Can be served warm, room temperature, or chilled.