Cold Steamed Carrot and Green Bean Salad w/Balsamic Vinaigrette

Cut 5-6 Carrots into chunks and clean 1/2 pound of green beans. Steam until desired doneness. Let cool.

In a blender put:

Puree and slowly pour 1 cup of good extra virgin olive oil through pour hole with blender running. Add a little water to thin if necessary. Drizzle over carrots and green beans. Add more cracked pepper, sea salt and fresh chopped chives to garnish.