SALAD: Green Bean Salad with Basil and Strawberry Vinaigrette

2 lbs. Green Beans, trimmed
3 Shallots, minced
2 Tbsp. Grapes & Olives On Tap Strawberry Balsamic Vinegar
¼ cup Grapes & Olives On Tap Basil Olive Oil
2/3 cup fresh Basil leaves, chopped
2/3 cup Romano Cheese, grated
Additional grated Romano Cheese 

Cook beans in a large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water, drain, and transfer to bowl. Combine shallots and Strawberry Balsamic Vinegar. Gradually mix in Basil Olive Oil and add chopped basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup Romano cheese. Season with salt and pepper. Place beans on platter, top with additional Romano cheese.