Ingredients for 4 people
1 TBSP Apple Vinegar
1 TBSP Butter
18 oz Green Beans
1 pinch salt
1/4 cup finely chopped parsley
1 tsp Mustard
7 oz Bacon chopped small
1 small onion sliced into thin slices
1 tsp olive oil
Directions
1. Sauté the bacon in a pan. Add the onions and allow to cook.
2. Cut the ends off the beans and cut them into 1 inch pieces
3. Cook the beans in salt water until tender, then drain excess water and put them back into the pot.
4. Add butter and parsley and quickly toss beans until the butter has melted. Mix in the bacon and onion and give it all a good toss.
5. Make the dressing: In a bowl combine 2 TBSP Apple Vinegar, 1 tsp olive oil, 1 tsp mustard, salt and pepper.
6. Serve the cooked beans and pour some of the dressing on top. If you have some left over parsley use it as garnish.
3. Cook the beans in salt water until tender, then drain excess water and put them back into the pot.
4. Add butter and parsley and quickly toss beans until the butter has melted. Mix in the bacon and onion and give it all a good toss.
5. Make the dressing: In a bowl combine 2 TBSP Apple Vinegar, 1 tsp olive oil, 1 tsp mustard, salt and pepper.
6. Serve the cooked beans and pour some of the dressing on top. If you have some left over parsley use it as garnish.
I like to eat this salad slightly warm, but if you prefer you can chill it for about 15 min in the fridge before serving.
For a spicier dressing you can try using a spicier mustard.
