Warm Green Bean Salad With Smoked Bacon Vinaigrette
by Johnny Loua, Chef, Seattle, Washington
- 2 pounds green beans
- 1 cup heirloom cherry tomatoes, cut in half
- 1 cup shaved red onions
In a large pot of salted, boiling water, blanch the green beans for 5 to 10 minutes (depending on the thickness). Shock the beans by immediately transferring them to a bowl of ice water. Once cooled, drain, then combine with onions and halved cherry tomatoes and set aside.
Smoked Bacon Vinaigrette
- 1 cup diced smoked bacon
- 1 tablespoon Dijon mustard
- ½ cup balsamic vinegar
- 1 tablespoon sliced garlic
- 1 tablespoon fresh thyme
- 3 tablespoons honey
In a sauté pan over medium heat, cook the bacon and garlic for 10 to 15 minutes, turning to color all sides and adjusting the heat as necessary, until crisp. Add the mustard, thyme, and honey and deglaze the pan with the balsamic vinegar. Turn off the heat and add the green bean mixture. Tossed well before serving.