INGREDIENTS
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DRESSING
30g Dijon mustard
200ml veg oil
4-5 bacon slices cut into nice thin lardons
8 cloves of raw garlic finely chopped
2 finely chopped shallot
150ml balsamic vinegar
100ml olive oil
200ml vegetable oil
80g toasted hazelnuts
2g crushed black pepper
6g salt
Little fresh or dried thyme
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FOR THE SALAD
250g Cooked green beans (cooked in boiling salted water: 20g salt per litre, cooked until al dente then refresh in cold water)
60g toasted flaked almonds
A small bag of spinach
The dressing
Method
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DRESSING
Place a non-stick frying pan onto a medium high heat with the 100ml of veg oil. Cook the bacon until its crispy and golden, then add the finely chopped shallots, garlic thyme, pepper and salt. Cook on a lower heat for 2-3 minutes until just soft, add the vinegar and reduce by half. Then add the remaining oils and hazelnuts, bring to a low simmer and remove from the heat and add the mustard.
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SALAD
Place all of the ingredients into the bowl, dress with the vinaigrette and season lightly before finishing with a sprinkling of extra nuts.