SALAD, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH SALAD, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH

Green Beans, Pear and Walnut Salad with Bacon Bits

Pears and walnuts are not only visually a perfect match, be it mixed in a salad with chicory or on a sandwich with melted Stilton, this sweet and nutty combination is the start of many great dishes!

For today's salad I mixed in some local green beans before their season finishes. As much as I like them sautéed with some wine, thyme and summer savory, I almost prefer them in salads. I blanche the beans until they are al dente to keep their freshness and leave them quite crisp. The dressing for my salad comes from the juices of the crunchy bacon bits which I added as a topping. I fry the tiny cubes in their own fat until they turn into crumbly crisps and deglaze them with white Balsamico vinegar. The vinegar's smooth acidity combines perfectly with the oily juices and makes a hearty dressing, a bit salty but fruity!

Green Beans, Pear and Walnut Salad with Bacon 

For 4 people you need

  • green beans, ends cut off, 500g / 1 pound

  • crisp pear, cored and cut into slices, 1

  • bacon, cut into small cubes, 100g / 3.5 ounces

  • walnuts, broken into pieces, 10

  • balsamic vinegar 40ml / 1.5 ounces

  • olive oil 1 tablespoon

  • salt and pepper

Blanche the beans in lots of salted water for about 5 minutes until al dente, drain and rinse for 1-2 seconds with cold water.

In a large heavy pan, heat the olive oil and cook the bacon on medium-high temperature for a few minutes until golden brown and crunchy, stirring in between. Deglaze the bacon with vinegar, stir and take off the heat.

In a large bowl, mix the beans with the bacon and vinegar juices and season with salt and pepper to taste. Arrange the pear, bacon and walnuts on top.

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