Green Beans with Bacon and Pecans
- 3 tbs maple syrup
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 1/2 tsp Dijon mustard
- 2 cloves garlic
- 1 lb fresh green beans, trimmed
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped candied pecans
- salt and pepper
Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard and garlic in a food processor or blender, set aside.
Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait 3 minutes and drain. Allow green beans to air dry or pat dry with a paper towel.
Toss the beans with the dressing and salt and pepper to taste. Sprinkle with crumbled bacon and pecans and enjoy!