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 until most vinegar is absorbed, stirring frequently for about six minutes until about one tablespoon of liquid remains in the pan. 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 six 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 five minutes. Transfer to a large bowl and garnish with lemon zest and sesame seeds.