Haricots Verts with Warm Bacon Vinaigrette

By fireandfrost

Haricots verts are tiny, fresh French green beans. If you can't find them, substitute regular fresh beans, which you'll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary.

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 2 pounds haricots verts, trimmed
• 3 slices bacon, chopped
• 3/4 cup thinly sliced shallots (about 2 medium)
• 1 1/2 tablespoons toasted walnut oil
• 2 teaspoons champagne vinegar
• 1 teaspoon kosher salt
• 3 tablespoons chopped walnuts, toasted
• 1 tablespoon chopped fresh flat-leaf parsley

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

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.