Saute Green Beans With Warm Tomato, Bacon and Shallot Dressing
- Blanch the green beans in a large pot of generously salted boiling water. When the beans are barely al dente, about 4-5 minutes, transfer to an ice bath. Drain, pat dry with paper towels and set aside.
- Cut tomatoes in half horizontally. Gently squeeze halves and catch pulp, seeds and any juices in a fine mesh strainer set over a small bowl. Use a wooden spoon to press the pulp to release all the juices. Reserve the liquid - you should get about 1/4 cup - and discard seeds. Dice the tomato flesh (leaving skin on); set aside.
- In a large pan over medium heat, cook bacon until crisp, about 12-15 minutes. Remove to a plate lined with paper towels. Set aside. Reserve 2 tablespoons of rendered bacon fat and discard the rest.
- In the same pan, over medium heat, heat the reserved bacon fat and add the shallots. Cook until shallots have caramelized to a deep golden brown, about 8-10 minutes.
- Whisk in cider vinegar, strained tomato juices, honey and Dijon to form a dressing. Season with salt and pepper to taste.
- Increase heat to high, add diced tomatoes and cook 1-2 minutes, or until tomatoes break down slightly. Add the green beans, stir together, and cook, stirring, until the beans are heated through. Add bacon, toss to combine, and serve.