2 lbs Blue Lake green beans or *haricot verts, trimmed
8 oz Applewood smoked bacon
2 tsp whole grain mustard
4 T sherry vinegar
½ tsp kosher salt
¼ tsp black pepper
¾ cup extra virgin olive oil
*Haricot verts are young tender green beans. Available in specialty produce markets.
Russian River Valley Pinot Noir
Chop and cook the bacon in a skillet until crisp. Keep warm while making the vinaigrette. In a small bowl, combine the whole grain mustard, vinegar, salt, and pepper. Whisk in the olive oil. Add in the warm bacon. Set aside. Salt 4 quarts of water and bring to a boil. Add the trimmed beans and cook for 2-3 minutes, just until beans become tender. Drain and immediately toss with applewood vinaigrette. Add salt and pepper before serving.
~Chef Robin Lehnhoff-McCray