Serves 4–6

INGREDIENTS:

2 shallots, thinly sliced
2 TB red wine vinegar
1 cup cubed mozzarella
2 TB fresh chopped herbs (basil, tarragon, oregano, and parsley)
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
1 lb fresh beans any kind or a combination of green and yellow types
1 cup halved cherry tomatoes

DIRECTIONS:

In a medium-size bowl, toss the shallots with vinegar. Add cubed mozzarella, herbs and oil. Toss well to coat, season with salt and pepper and marinate for a few hours or overnight to let flavors blend.

Bring a medium-size pot of water to a boil and add 1/2-teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.

Toss the hot beans with the olive oil, shallots, tarragon, 1/2-teaspoon salt and pepper. The beans will soak up the flavors as they cool to room temperature. Toss in the cherry tomatoes. Season and drizzle with additional oil and vinegar if desired.