6 quarts water
1 pound fresh green beans, trimmed, broken in half
1 large (1 cup) red bell pepper, cut into 1/2-inch pieces
1/4 cup honey
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup finely chopped shallots or green onions
2 teaspoons finely chopped fresh garlic
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup slivered almonds
1 tablespoon sugar
Place 3 cups ice cubes in large bowl; fill with cold water. Set aside.
Heat 6 quarts water in 8-quart saucepan until water comes to a full boil: add green beans. Continue cooking 3-4 minutes or until beans turn bright green and are crisply tender. Do not over cook. Drain.
Immediately place green beans into ice water; let stand until cool. Drain well; pat dry. Place into large bowl; add bell pepper and cheese. Set aside.
Combine all dressing ingredients in container with tight-fitting lid; shake until well mixed. Pour over bean mixture. Cover; refrigerate, stirring every hour, for at least 3 hours.
Place almonds, butter and sugar in 8-inch nonstick skillet. Cook, stirring constantly, over medium-low heat until almonds are golden and caramelized. Immediately remove from heat; spread onto waxed paper to cool.
Place green bean mixture into serving bowl; sprinkle with almonds.
Make sure you don’t overcook green beans or they will lose their bright green color and become limp.