Green Beans with Balsamic-Shallot Butter
Snappy-fresh green beans are available from local farms in midsummer; that's the right time of year to enjoy this salad.
Combine vinegar and shallots in a heavy, small saucepan. Boil over medium heat, stirring frequently, until about one tablespoon of liquid remains in the pan, about 6 minutes. Transfer mixture to a small bowl and cool completely. Add butter and mix with a fork until blended.
Cook green beans in a large pot of salted boiling water until crisp-tender, about 6 minutes. Drain, refresh under cold water and drain again.
Combine beans and balsamic-shallot butter in a large skillet. Toss over medium heat until beans are heated through, about 5 minutes. Transfer to a large bowl and garnish with lemon zest and sesame seeds.