Haricots Verts with Warm Bacon Vinaigrette

By clbrosnan

Ingredients

• 2 lbs haricots verts, trimmed
• 3 slices bacon, chopped
• 3/4 c thinly sliced shallots (about 2 medium)
• 1 1/2 tbsp toasted walnut oil
• 2 tsp champagne vinegar
• 1 tsp kosher salt
• 3 tbsp chopped walnuts, toasted
• 1 tbsp chopped flat-leaf parsley

Details

Servings 8

Preparation

Step 1

Cook beans in boiling water for 7 minutes or until crisp tender. Drain and plunge beans into ice water: drain
Cook bacon in large non-stick skillet over medium heat until crispy, remove with slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in large bowl. Ad 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.