Roasted green beans with pine nuts and parmesan

• 1 pound haricots verts (thin French green beans), washed and dried
• salt and pepper to taste
• 2 tablespoons wine vinegar
• 4 tablespoons olive oil, divided
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 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 with 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 with salt (if necessary) and pepper. Spread pine nuts on baking sheet. Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and Parmesan over tossed salad. Serve warm or at room temperature. Adapted from a dish tasted at Restaurant Rech. It may be made with regular green beans (roast them a little longer), and with sliced, sautéed Portobello mushrooms instead of pine nuts. Makes 4-6 servings. Recipe from Angelo Tedesco, Turtle Farm