Haricots Verts With Warm Bacon Vinaigrette - cooking recipe

Ingredients

2 lbs French haricots vert, trimmed
3 slices bacon, chopped
3/4 cup thinly sliced shallot
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

Preparation

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.