Warm Green Bean and Fingerling Potato Salad with Caramelized Shallots and Crisp Bacon
This Warm Green Bean and Fingerling Potato Salad With Caramelized Shallots and Crispy Bacon is the perfect way to transition into spring.
1/2poundfresh green beans
1large shallot or 2 smaller onessliced
4strips bacon1/4 pound, diced
2tablespoonsapple cider vinegar
1teaspoonwhole grain mustard
kosher salt to tasteabout 1 teaspoon
fresh ground black pepper to tasteabout 1/4 teaspoon
In a bowl whisk together oil, vinegar, sugar, mustard, salt and pepper and set aside. Wash and steam or boil potatoes until just tender, set aside. Steam or boil green beans until tender-crisp, set aside. In a saute" pan cook bacon until crisp. remove from pan (reserve grease) and lay out on paper towel to soak up excess grease. Add shallots to pan with bacon grease and cook until brown and caramelized but not burnt. remove shallots from pan and lay out on paper towels to soak up any excess grease. Cut warm potatoes into chunks and place in a bowl. Cut warm green beans in half and place in the bowl with the potatoes. Add shallots and bacon. Pour dressing over all and toss to coat. adjust seasonings and serve.