Green Bean & Asparagus Salad
  • 1pound green beansstems removed
  • 2pounds fresh asparaguswoody ends removed
  • 1tablespoons Shallotfinely chopped
  • 5slices baconcooked and chopped
  • 3each hard boiled eggspeeled and cut in quarters
  • 2tsp Dijon mustard
  • 4tsp MTOO Cranberry Pear Balsamic
  • 3tablespoons MTOO Herbes de Provence Olive Oil
  • Salt and pepper to taste
  1. Steam asparagus and green beans until crisp. Do not over cook. Drain and refresh under cool water. Let cool completely
  2. In a small bowl, whisk together oil, vinegar and mustard. Season to taste
  3. Chop cooled veggies and transfer to a salad bowl. Top with shallot and bacon. Drizzle with dressing and top with eggs and serve.