String Bean Salad with Vinegar Dressing

Ingredients

For the salad:

• 1 pound of fresh string beans, ends trimmed
• ⅓ cup diced red onion
• 3 hard-boiled eggs, chopped
• 4 - 5 slices cooked bacon, chopped

For the Dressing:

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper

Instructions

1. Bring a large saucepan of water to a boil and blanch the string beans 2 minutes. Fill a large bowl with ice water and remove the string beans with a slotted spoon into the bowl.
2. Once they are cool, drain and pat dry with paper towels. Cut into 1 - 2 inch long pieces.

Make the dressing:

1. In a small bowl whisk the vinegar and mustard together. Slowly whisk in the oil. Stir in the garlic with a couple pinches salt and pepper.
2. Add all the salad ingredients to a large bowl, drizzle with the dressing, season generously with salt and pepper and gently toss.
3. Serve at room temperature or chilled. Best eaten fresh.