1/2 lb. green beans
1 tsp. Dijon mustard
2 TBS. olive oil
2 strips of bacon
2 tsp. lemon juice
pinch of sugar
salt and pepper to taste


Fill a 4 qt. saucepan 3/4 full of water. Place over high heat and bring to a boil.

Clean green beans and then cut off the ends. Place in a strainer and set aside.

Cook bacon. Allow it to cool and chop it into small pieces.

In a medium-sized bowl, create the vinaigrette by combining the mustard, olive oil, lemon juice, sugar, salt and pepper using a whisk.

Add a pinch of salt to the boiling water and then add the green beans. Blanch for about 2 minutes and drain. Add the beans to the bowl and coat with the vinaigrette.

Arrange on serving plate and sprinkle with bacon. Serve warm.