Green Beans With Goat Cheese Warm Bacon Dressing Food

HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING

Steps:

• cook beans in a pot of boiling water until crisp tender, about 5 minutes.
• drain, rinse with cold water, pat dry.
• cook bacon in a skillet until crispy, transfer to paper towels to drain.
• add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
• add vinegar, mustard and dry mustard.
• whisk in oil, season with salt& pepper.
• toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.

GREEN BEANS WITH WARM BACON VINAIGRETTE

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

GREEN BEANS WITH GOAT CHEESE AND WARM BACON DRESSING

Steps:

• Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain.
• Rinse with cold water, and drain. Pat dry. (Beans can be prepared 1 day ahead. Wrap in paper towels, put in a ziplock bag, and chill. Bring to room temp before continuing.)
• Place the beans in a large bowl. cook the bacon in a skillet, and transfer to paper towels to drain, reserving the drippings in a skillet. Add the shallots and garlic to the drippings in a skillet. Sauté over medium, 1 minute or just until soft. Add the vinegar. Dijon, and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Whisk in the olive oil. Season with salt and pepper.
• Toss the beans with the warm dressing. Sprinkle with the bacon, goat cheese and dried cranberries. Serve immediately.

FRISEE SALAD WITH BEANS, GOAT CHEESE AND WARM BACON DRESSING

Steps:

• Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
• Preheat oven to 350 degrees F.
• Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
• In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• Cook green beans in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to shallow bowl.
• Meanwhile, cook bacon in medium skillet over medium heat until crisp, about 8 minutes. Drain bacon on paper towel. Add shallot to skillet and sauté 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture in skillet. Season warm dressing to taste with salt and pepper.
• Pour dressing over green beans and toss to coat. Crumble bacon over.

MIXED GREEN SALAD WITH CHICKEN, GREEN BEANS, GOAT CHEESE AND WARM BACON DRESSING

Steps:

• For Dressing: 1) Cook off the bacon, reserving 1/4 cup of drippings. Store 1/2 of the bacon pieces for another use. 2) Return the drippings to the pan. Add the sliced red onion, balsamic vinegar, thyme, and mustard. Heat through, scraping any browned bits off bottom of pan. Add EVOO to taste to make the dressing consistency to your liking. Salt and pepper to taste. Set aside until salad components are prepared and ready to be tossed. Keep warm. For Salad: 1) Boil green beans just until crisp-tender, about 4 minutes. 2) Crush or chop walnuts. Sprinkle with paprika to cover. Toast in hot pan, shaking, for 5-10 minutes, until brown. Remove from pan and let cool. 3) Arrange greens on 4 plates. Top with equal amounts of chicken, green beans, walnuts, bacon, and thyme. Drizzle dressing over. 4) Sprinkle 1 oz crumbled goat cheese over each salad.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• In large pot, bring green beans and enought water to cover to a boil.
• Cook 6 minutes or until tender crisp.
• Cook bacon in large skillet over medium heat until crisp.
• Drain on paper towel,.
• Remove all but 2 TBS bacon fat from skillet.
• Add shallots and saute` 1-2 minutes untils slightly golden.
• Remove from heat and stir in vinegar.
• Add green beans and salt and pepper.
• Toss to coat.
• Crumble bacon on top.
• Serve immediately.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• Cook beans in a large pot of salted water until tender, about 8 minutes.
• Drain and transfer to a bowl.
• While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes.
• Drain bacon on paper towels.
• Add shallot to skillet and saute 30 seconds.
• Remove from heat and cool slightly.
• Stir vinegar into shallot mixture.
• Season with salt and pepper.
• Pour dressing over green beans and toss until coated.
• Crumble bacon over.

GREEN BEANS WITH GOAT CHEESE & WARM BACON DRESSING

Steps:

• Cook beans in large pot of boiled salted water till crisp-tender, about 5 minutes. Drain; rinse with cold water & drain again. Pat dry. (can be made 1 day ahead. Wrap in paper towels, enclose in plastic bag, chill. bring to room temp before continuing.) Place beans in bowl. Cook bacon in large skillet over med heat till crisp, about 25 min. Transfer bacon to paper towels. Add shallot & garlic to drippings. Saute over med heat till beginning to soften, about 1 min. Add vinegar, mustard, dry mustard; whisk, scraping up browned bits. Whisk in oil. Season dressing with salt & pepper. Toss beans with dressing. Sprinkle with cheese, bacon& pomegranate seeds.