MBS-yellow beans, bacon and prunes

This week's mystery bluebox contained:

caulifower (medium) , collard greens, yellow beans, cucumber, beets and greens, lemons, mango (hard), plums, yellow onions, red onion yellow bean salad This salad is super delicious with fatty bacon, sweet prunes and crunchy yellow beans. Top it with a sharp blue cheese and have it with a chunk of bread with soft butter for lunch.

20 yellow beans, ends trimmed

2 slices of bacon, chopped

50g chorizo, finely minced

1/2 red onion finely minced

1/4 cup red wine vinegar

2 Tbsp olive oil

6 prunes, sliced

1 Tbsp Dijon mustard

salt and pepper to taste

finishers

crumbled blue cheese

salt and pepper

PROCEDURE

Blanch the green beans the shock in ice water.Bring a pot of water to an angry boil, drop in your beans and blanch for 2 minutes or until they reach your desired crunchiness. Remove with tongs and place them immediately into a bowl full of ice water. When chilled, remove from the icebath and set aside on a dry bowl. Sprinkle the chopped bacon and chorizo in a cold frying pan. Put the frying pan on medium heat and let it warm up nice and slow so you get nice crispy bacon. When the bacon is crispy remove with a slotted spoon and place on a paper towel lined plate so they stay crispy. Leave the bacon fat in the pan for the dressing. Sautee the red onion in the bacon fat until soft and translucent. Turn off the heat and add the dijon mustard, olive oil and red wine vinegar whisking to create a smooth dressing. Scatter in your prunes and toss to coat. Pour the warm dressing over yellow beans and toss to coat. Serve a nice little pile on each plate and top it with bacon and blue cheese. Season with salt and pepper and serve slightly warm with a cold beer or glass of white wine. Serves 2