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Haricots Verts with Warm Bacon Vinaigrette

Photo: Ellen Silverman; Styling: Toni Brogan

Yield 8 servings (serving size: about 1 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 108
  • fat 6.2 g
  • satfat 1.1 g
  • monofat 0.8 g
  • polyfat 3 g
  • protein 4.2 g
  • carbohydrate 11.3 g
  • fiber 4.2 g
  • cholesterol 4 mg
  • iron 1.5 mg
  • sodium 327 mg
  • calcium 51 mg

How to Make It

  1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

  2. 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.