Green Beans

Day Four

Green Beans with Bacon and Onion Vinaigrette

Ingredients:

• 4 slices of bacon
• 3 tablespoons minced yellow onion
• 4 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and pepper
• 1 pound green beans, stem and tip ends trimmed

Directions:

• In a frying pan over medium-high heat, fry the bacon until crisp, about 5 minutes.
• Transfer to paper towels to drain.
• Pour off all but 1 tablespoon of the fat.
• Return the pan to medium heat.
• Add the onion, and saute until soft, 1 to 2 minutes.
• Transfer to a small bowl.
• Stir in 2 tablespoons of the oil, the vinegar, the mustard, salt to taste and 1 teaspoon pepper.
• Set aside.





• Bring a large pot three-fourths full of water to a boil over high heat and stir in 2 teaspoons salt.
• Add the green beans
• Reduce the heat to medium-high
• Cook until beans are just tender. 5-7 minutes
• Drain, rinse under cold water and wrap in a kitchen towel to dry
• In a frying pan over medium-high heat, warm the remaining 2 tablespoons of olive oil.
• When the oil is hot, add the beans and saute until shiny and hot, 3-4 minutes
• Remove from the heat and stir in the vinaigrette.
• Transfer to a serving bowl or platter, break or crumble the bacon into large pieces on top
• Serve hot.