6 cups lightly salted boiling water
1 pound fresh green beans (approximately 5 cups), ends trimmed
2 tablespoons medium Liquid Gold olive oil (eg., Mission or Navadio Blanco)
1/4 cup Liquid Gold Fig Balsamic Vinegar
1/4 cup Gorgonzola cheese
1 tablespoon firmly-packed brown sugar
4 cloves garlic, minced
1/4 cup coarsely chopped pecans
1 green onion, chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
Coarse kosher or sea salt and freshly ground black pepper to taste
In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse in an ice water bath to stop from cooking; drain and set aside.
In a small saucepan over medium heat, combine 1 tablespoon of the olive oil, balsamic vinegar, Gorgonzola cheese, brown sugar, garlic, green onion, thyme, and basil. Cook until the ingredients start to combine and cheese begins to melt. Remove from heat.
Toss the green beans in the remaining olive oil then in the warm vinaigrette. Season to taste with salt and pepper. Transfer to a serving platter and serve immediately.