Step 1

Fill a large mixing bowl 1/3 full of ice. Fill the bowl with cold water and set aside. Bring a large pot of water to a full boil.

Step 2

When water comes to a boil, add salt (2 teaspoons). Drop beans into the boiling water for 5 minutes. Remove immediately and plunge into the ice water bath. Chill a few minutes, then drain, dry, toss with 1 teaspoon olive oil. Refrigerate, covered, until ready to serve. This can be done 1-2 days ahead.

Step 3

Place a medium sauté or fry pan over medium low heat. Add remaining 2 teaspoons of olive oil. When oil is warm, add the shallot. Cook the shallots until soft and translucent, stirring occasionally, about 5 minutes. Add the garlic and cook 1 minute longer. Either refrigerate until serving or leave at room temperature, covered, if doing right before dinner.

Step 4

If chilled, remove the beans from the refrigerator an hour ahead. About 20 minutes before serving, place the green beans in a large shallow casserole dish and top with the shallots. Cover with foil and place in the oven. When green beans are hot, top with nuts and pomegranate seeds. Serve at once.