Green Bean and Bacon Salad

Green Bean and Bacon Salad with Vinaigrette 1 lb. green beans - cut in half 4 strips bacon - cooked crisp 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tbsp. onion - small dice 1 tbsp. Dijon mustard 1 tsp. poppy seeds 1/2 tsp. sugar (white, granulated) 1/8 tsp. kosher salt 1/8 tsp. black pepper Cook the bacon until crispy. Drain on paper towels and set aside to cool. Make the vinaigrette by whisking together the oil, vinegar, onion, mustard, poppy seeds, sugar, salt and black pepper. Be sure to whisk well. Prep your green beans. In a large sauce pot bring water up to a boil over high heat. When it comes to a boil add in some salt to taste. Add the cut green beans and cook them el dente. You still want a bit of a bite to them. 5-7 minutes as I described above. Drain in a colander or fine mesh strainer, shaking off the water then add to a large bowl. Take the bacon and crumble it and add to the beans. Toss. Pour the vinaigrette over the beans that are still slightly warm and mix well. Serve at room temperature or cold as a side dish. Keep covered and refrigerate any left overs. With this vinaigrette it should last well for about 3-4 days.