Haricots verts are tiny, fresh French green beans. If you can't find them, substitute regular fresh beans, which you'll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary.
2 pounds haricots verts, trimmed
3 slices bacon, chopped
3/4 cup thinly sliced shallots (about 2 medium)
1 1/2 tablespoons toasted walnut oil
2 teaspoons champagne vinegar
1 teaspoon kosher salt
3 tablespoons chopped walnuts, toasted
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.
I don't usually make green beans b/c my family doesn't really like them but this recipe sounded good so I gave it a try. WOW! This was one of the best vegetable recipes i've ever made. My husband and my son couldn't stop saying how great they were. Very rich. Can't wait to make these for entertaining. Used thinly sliced onions instead of scallions b/c that's what i had. perfect.