✤1 ½ lbs white or yellow fingerling potatoes
✤8 oz fresh haricots verts or young green beans
✤1/4 cup cider vinegar
✤1 medium shallot, halved
✤2 tbsp (42g) honey
✤1 tbsp fresh thyme
✤Pinch of salt & pepper
✤1 ½ tsp (15g) Dijon mustard
✤1/2 cup canola or vegetable oil
✤1/2 of a small red onion, thinly sliced
✤1 lb bacon, crisp-cooked, drained & crumbled (can be omitted to make vegetarian)
✤2 oz feta cheese, crumbled
❖In a large stockpot, cook potatoes, covered, in enough salted boiling water to cover for 8 min, or just until tender; drain well. Spread in a single layer on a kitchen towel to cool. When cool enough to handle, halve and set aside.
❖In a medium saucepan, bring 3 cups water to a boil. Add the green beans, return to boiling and blanch uncovered for 1 min. Immediately remove from water and plunge into a large bowl of ice water. Let stand 5 min and drain well; set aside.
❖For the dressing, in a food processor or blender, combine the cider vinegar, shallot, honey, thyme, salt, pepper & mustard. Cover and blend until combined. With the processor or blender running, slowly add the oil in a steady stream until thickened.
❖In a large serving bowl, combine potatoes, green beans & red onion. Add vinaigrette and mix well to coat. Cover and chill 2-24 hours.
❖Just before serving, top evenly with the bacon & feta cheese.
