Tomato and Green Bean Salad Recipe
Two large handfuls of green beans
2 TBS cream
2 TBS red wine vinegar
small pinch of kosher salt
2 TBS finely minced red onion
1/2 tsp chopped fresh rosemary
2 sprigs of thyme (leaves only)
1/4 cup of olive oil
1 1/2 C diced tomatoes
1/2 cup or 15-20 hazelnuts toasted and chopped
2 pieces of bacon cooked and crumbled
1/8 tsp fresh ground pepper (about 6 clicks of my grinder)
1Fill a large pot with water and bring to a boil. Prepare your beans by breaking off the stem end (not the pretty pointy end) and discarding, then breaking the bean in half. Put your bean halves in the boiling water and cook for 5 minutes until just tender but still retaining a slight crunch. Drain beans and rinse with cold water to stop the cooking process.
2 In a small bowl whisk together the cream and red wine vinegar. As it thickens, stir in the salt, red onion, rosemary and thyme. Whisk in the olive oil. Toss the beans and cherry tomatoes in a large bowl with the dressing.
3 Mix in the chopped hazelnuts and crumbled bacon. Top the salad with fresh ground pepper.