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Green Bean and Onion Salad:
1 Lb. green beens, trimmed
2 Tbsps. plus 1/2 cup olive oil
2 medium red onions, salt and fresh-ground pepper
4 Tbsps. balsamic vinegar
1 Tblp. garlic, minced
1 head radicchio, leaves separated
1/2 cup pine nuts, toasted
Preheat oven to 500ºF. Cook beans in pot of boiling, salted water until crisp-tender. Drain, rinse in cold water, drain and pat dry.
Brush large baking sheet with 1 Tbsp. olive oil. Cut onions into 1/2" wide wedges, retaining part of the core in each piece. Arrange in single layer on baking sheet and sprinkle with salt and fresh ground pepper. Drizzle with 1 Tbsp. olive oil. Bake until tender and edges began to brown. Cool
Combine 1/2 cup olive oil with balsamic vinegar and minced garlic. Season with salt and pepper. Place radicchio leaves as border and arrange onions in radicchio. Toss beans with enough dressing to coat and mound in center. Drizzle salad with more dressing and top with pine nuts.
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