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 pepperTo 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.
