Yield: 6 to 8 servings


6 tablespoons butter

20 peeled shallots

¼ cup dry sherry

1 tablespoon red-wine vinegar

3 (8-ounce) packages fresh haricots verts, blanched

1 cup chopped toasted pecans

½ teaspoon salt

1. In a large saucepan, melt butter over medium heat. Add shallots, and cook, stirring frequently, until shallots begin to brown, approximately 10 minutes. Add sherry and vinegar to shallots. Cook until sherry begins to reduce, 4 to 5 minutes. Add haricots verts, pecans, and salt, stirring to coat.