Green Bean, Bacon and Egg Salad
A green bean, bacon and egg salad served with a vinaigrette dressing
9 oz green beans
maille mustard with white wine
garlic and lemon
maille fig vinegar
Put the eggs in a pan of water and boil until hard boiled. Leave to cool.
Chop the ends off the green beans and put in a pan of boiling water. Boil for five minutes then drain and leave to cool.
Cook the bacon in a frying pan until it is crispy, leave to cool.
Mix the oil, vinegar and olive oil together to make a dressing.
Place the green beans on a serving plate.
Peel the hard boiled eggs and cut into sections. Arrange on the plate with the beans.
Cut the bacon into small pieces and add to the plate.
Drizzle with the vinaigrette dressing.
Tomatoes and olives could also be added if desired.