Modified recipe from Cooking Light
What you need:
1 lb green beans (or asparagus), washed and trimmed
2 tsp extra virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 tsp fresh garlic, minced
2 TBsp balsamic vinegar
1/4 tsp salt
3 TBsp crumbled goat cheese
1/2 tsp black pepper
How to make it:
Cook green beans in bowling water about 2-5 minutes or until crisp-tender.
Drain, set side.
Heat olive oil in a large skillet over medium-high heat.
Add tomatoes and garlic, cook 5 minutes.
Stir in vinegar, cook 3 minutes.
Stir in salt.
Arrange green beans on a platter, top with tomato mixture.
Sprinkle with cheese and pepper then ENJOY!