Summary

Ingredients

• g 1,000 beans, broad runner beans
• 250 g bacon, diced (if you want it leaner: diced cate ham)
• 150 g shallot (s), (or 2 onions)
• 200 ml oil (neutral, e.g. rapeseed)
• 125 ml vinegar, (white wine vinegar)
• 125 g rocket / rocket
• g 1,000 pear (s), (ripe, but not mushy; Abate Fetel possibly)
• Savory
• salt and pepper

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Instructions

1. Clean the beans and cut diagonally into 3-4 cm long pieces. Cook for 5-6 minutes in boiling salted water, drain, rinse and drain.
2. Peel and finely dice shallots.
3. Let the pan get hot, add the bacon cubes, fry until crispy while stirring. With bacon you don`t need extra fat, with the lean ham cubes you should use 2 tablespoon. Adding oil will otherwise be too dry. Add shallots, continue to fry until light brown and the bacon cubes are crispy.
4. Pour in vinegar, remaining oil and 50 ml water and bring to the boil, boil for 1 minute, season with salt, pepper and allow to cool.
5. Wash and clean rocket and spin dry. Pluck the savory from the stalks and chop. (If you don`t like it in the salad, you can add a handful while cooking the beans and fish them out again!)
6. Wash and core the pears and cut into wedges.
7. Mix the beans, pears and savory with the only lukewarm bacon vinaigrette and let it steep for 10 minutes. Mix the rocket (possibly roughly chop) into the salad and serve immediately.
8. The bean-pear-bacon mixture is easy to prepare and let steep, but always add the rocket just before serving.