1 lb green beans, washed and dried
4 tablespoons olive oil, divided
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons wine vinegar
1/4 cup pine nuts
1/4 cup shredded parmesan cheese

Heat oven to 425 degrees. Toss beans with 1 Tablespoon olive oil. Spread in single layer on a baking sheet; roast on top shelf in oven about 15 minutes, stirring halfway through cooking time.  Mash garlic w/ 1 teaspoon salt; add vinegar.  Whisk in 3 Tablespoons olive oil. When beans are done roasting, reduce oven to 350 degrees. Toss beans and dressing; season w/ salt (if necessary) and pepper.  Spread pine nuts on a baking sheet.  Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and Parmesan over tossed salad.  Serve warm or at room temperature.

Makes 4-6 servings