1 pound of fresh green beans, both ends removed and lightly blanched (steamed and quickly cooled)
1 purple onion, thinly sliced
1 tablespoon of garlic
1/2 cup of slivered almonds
1/2 cup of cherry tomatoes, halved
2/3 cup of crumbled Gorgonzola cheese
1/4 cup of olive oil
(to taste) salt and pepper
 
In a medium sauté pan, toast almonds until golden brown.  Add purple onions and a little olive oil and cook until onions begin to soften slightly, add garlic and a dash of salt and pepper.  Add remainder of olive oil and green beans and toss to coat.  Remove from pan and immediately toss with cheese.

Serve over greens or by itself for a side dish.  Serves four.