very thin slices white onion
lb haricot verts, trimmed
TBSp extra virgin olive oil
TBSP balsamic vinegar
Freshly ground pepper
pound cherry or grape tomatoes, halved
ounces shaved ricotta salata or crumbled feta cheese
Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towwels, set aside. prepare an ice water bath. set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid, set aside. In a large bowl, whisk together the oil, vinegar, salt and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.