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Green Bean and Tomato Salad with Bacon and Pine Nut Dressing

Adapted from Food & Wine 1989

¼ cup pine nuts
1 ¼ pound green beans
2 medium beefsteak or heirloom tomatoes, cut into wedges
6 ounces smoky slab bacon, trimmed of excess fat and cut into ¼ inch dice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon sugar
½ teaspoon salt
⅛ teaspoon freshly ground pepper

Preheat the oven to 375. Spread the pine nuts in a shallow baking pan and toast in the oven until golden brown, about 10 minutes.

In a large saucepan of boiling salted water, cook the beans, stirring once, until just tender, about 5 minutes. Drain immediately and rinse the beans under cold water. Drain the beans thoroughly and arrange on a platter. Place the tomato wedges around the beans.

Meanwhile, in a small skillet, cook the bacon over low heat until crisp and golden, about 10 minutes. Pour off all but 2 tablespoons of the bacon fat. Add the olive oil to the skillet. Stir in the vinegar, sugar, salt and pepper. Bring to a boil and simmer, stirring, until the sugar is dissolved, about 1 minute. Add the pine nuts and pour the dressing over the beans and tomatoes. Serve at once.