Haricots Verts with Warm Vinaigrette

Haricots Verts with Warm Bacon Vinaigrette
Serves 8
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  1. 2 pounds haricots verts, trimmed
  2. 3 slices bacon, chopped
  3. 3/4 cup thinly sliced shallots (about 2 medium)
  4. 1 1/2 tablespoons toasted walnut oil
  5. 2 teaspoons champagne vinegar
  6. 1 teaspoon kosher salt
  7. 3 tablespoons chopped walnuts, toasted
  8. 1 tablespoon chopped fresh flat-leaf parsley
  1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley
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