Herb salad with beans, bacon and waxy eggs

Name: Herb salad with beans, bacon and waxy eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g French beans; 7-10 Tbsp Salt; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Sunflower oil; 1 Shallot; 4 discs Bacon; 4 Eggs (size M); 1/2 Pot of basil; 1/2 Pot of chervil; 1 collar Rocket

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g French beans
7-10 Tbsp Salt
4 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS Sunflower oil
1 Shallot
4 discs Bacon
4 Eggs (size M)
1/2 Pot of basil
1/2 Pot of chervil
1 collar Rocket

Directions

1
Wash and clean the beans and cut them into slices at a very slanting angle. Cook in boiling salted water for about 10 minutes. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop.
2
Peel the shallot, cut into fine cubes and stir into the vinaigrette. Leave the bacon in a pan without fat while turning until crispy. Boil the eggs in boiling water for about 7 minutes until soft.
3
Wash the herbs and rocket, shake dry and cut into small pieces depending on size. Arrange bacon, beans and salad. Drain eggs and rinse with cold water. Peel the eggs, halve them and arrange them on the salad.