Weekly Recipe

Hey all! Sometimes I get so tired of eating the same-old-thing, so every Monday I'm going to post a new recipe that I've tried during the week and share it with everyone. Today it's a green bean salad I made for Easter dinner.
Green Bean and Bacon Salad
1 pound French green beans, stems trimmed
1/4 pound chopped cooked bacon
1 shallot, finely chopped (I used an onion because Wal-Mart was out of shallots,not the whole thing though because they are bigger than a shallot. Maybe 1/4 c. or a little less).
1/2 c. walnut halves or sliced almounds, toasted
1 handful chopped flat-leaf parsely
1 Tbsp. mustard (I used honey mustard, it was yummy)
1 Tbsp. hot water
Pinch sugar
1 lemon, juiced
1/3 c. evoo (extra virgin olive oil)
salt and pepper to taste

Boil trimmed green beans for 4 to 5 mintues. They will turn a bright green color when they are done. Drain beans into a tub of ice so they will stop cooking. Drain and transfer to a mixing bowl.
Cook bacon till crispy. Transfer to paper towel to remove access bacon juice. Add to green beans along with the shallot, parsely and nuts (if you are not going to eat it right away add the nuts right before serving).
In another jar or bowl with lid combine mustard, water, sugar and lemon juice; season with salt and pepper. Drizzle in the oil. Put lid on and shake vigorously to emulsify. Pour the dressing on right before serving.
Enjoy!!!
(Next time I will share a picture of the final masterpiece. I decited after it was gone to do recipe Monday).