Chef's Hat recipe: Green Beans With Simple Bacon Vinaigrette
adapted from realsimple.com
2 pounds fresh green beans, ends trimmed
8 slices bacon
3 green onions, sliced (use green and white parts)
2 tablespoons cider vinegar
2 tablespoons whole grain mustard
2 tablespoons olive oil
Salt and black pepper
Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. You can also steam the beans for 5-6 minutes. Drain the beans under cool water.
Transfer to a serving bowl.
While the beans are cooking, in a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Keep the bacon drippings. Let cool, then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the green onions and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine. Serve immediately.