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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Cook beans in a large pot of boiling salted water until crisp-tender, about
5 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can
be made 1 day ahead. Wrap in paper towels, enclose in plastic bag, and
chill. bring to room temp before continuing).
Place beans in a large bowl.
Cook bacon in large skillet over medium heat until crisp, about 25 minutes.
Transfer bacon to paper towels. Add shallots and garlic to drippings in
skillet. Saute over medium heat until beginning to soften, about 1 minute.
Add vinegar, mustard, dry mustard: whisk, scraping up browned bits.
Whisk in oil. Season dressing with salt and pepper.
Toss beans with dressing. Sprinkle with cheese, bacon and pomegranate
seeds.
Contributor: Bon Appetit November 2003 p 179
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