Green Beans with Warm Bacon Vinaigrette
1 Pound Pero French Green Beans
1 Medium shallot, minced
3 Ounces thick-cut bacon, approximately 3-4 strips
1 Teaspoon brown mustard seeds
2 Sprigs organic fresh thyme
2 Tablespoons white balsamic vinegar
2 Tablespoons organic olive oil
1 Teaspoon organic honey
Bring a medium pot of water to a boil. Lightly salt the water and blanch the green beans for 2-3 minutes. Drain and set aside.
Then, cut bacon into a small dice (TIP: freeze the bacon for 15 minutes before to make it easier to cut!). Heat a non-stick skillet over medium heat, then add olive oil and shallots, cooking for 3-4 minutes until translucent.
Add bacon and cook through, about 7 minutes, then add mustard seeds to toast for 1-2 minutes.
Take the mixture off the heat, then add balsamic, honey and thyme into pan.
While the pan is still hot, add the green beans, just to warm through.
Serve on a platter, pouring the warm vinaigrette over the top.