Green Bean Salad

 Vinaigrette:
2 Tbs rice wine vinegar
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
5 Tbsp EVOO
4 Tbsp snipped fresh chives

Green Beans:
1 1/2 pounds frozen green beans, whole
1 Tbsp EVOO
2 shallots, thinly sliced
1/3 cup dried cranberries
2 cloves chopped garlic
3 oz shredded parmesan cheese

For vinaigrette, in a small bowl whisk vinegar, mustard, salt and pepper. Drizzle in EVOO.  Whisk until emulsified.  Add chives and set aside

For beans:  Bring large pot of salted water to boil.  Add beans, simmer for 5 minutes.  Drain.  Place in serving bowl.  Toss with vinaigrette.  Heat oil in small skillet.  Add shallots, cranberries, and garlic.  Saute 3-5 minutes, or until softened.  Pour over beans and toss.  Top with parmesan cheese and serve.  

Serves 8