Grilled Green Beans with Warm Gorgonzola Vinaigrette

6 cups lightly salted boiling water

1 lb. green beans (about 5 cups)

3  tsp. olive oil (divided)

1/4 cup balsamic vinegar

1/4 cup crumbled Gorgonzola cheese

1 tbsp. firmly packed brown sugar

1 tsp. chopped garlic

3/4 tsp. chopped shallots

1/2 tsp. chopped fresh thyme or 1/4 tsp. dried

1/2 tsp. chopped fresh basil or 1/4 tsp. dried

• salt and pepper

In a medium saucepan, bring about 6 cups of lightly salted water to a boil.  Add the beans and blanch by boiling them for 4 minutes.  Drain the beans in a colander and immediately immerse them in ice water to stop them from cooking; drain.

In a small saucepan, combine 1 1/2 tsp. olive oil, vinegar, Gorgonzola, brown sugar, garlic, shallots, thyme and basil.  Warm over medium heat until the ingredients start to combine, about 7 minutes.

Toss the green beans in the remaining 1 1/2 tsp. olive oil and season lightly with salt and pepper.  (OPTIONAL: Quickly grill the beans on a hot charcoal or gas grill, about 30 seconds on each side.)  Toss the beans in the warm vinaigrette and serve immediately.

Makes 6 servings.

- Kim