•  300g green beans, trimmed and blanched
•  2 bunches broccolini, trimmed and blanched
•  50g butter
•  ¼ cup (60ml) olive oil
•  2 eschalots (French shallots), chopped
•  3 rashers bacon, trimmed and chopped
•  ⅓ cup (80ml) lemon juice
•  1 tablespoon balsamic vinegar
•  sea salt and cracked black pepper

  To make the bacon balsamic dressing, place the butter and oil in a medium non-stick frying pan over medium heat and stir until the butter is melted. Add the eschalots and bacon and cook for 5−7 minutes or until the bacon is golden. Add the lemon juice, vinegar, salt and pepper and cook for a further minute. Add the beans and broccolini and cook for 2−3 minutes or until warmed through. Serves 8.