Making a plate of food come alive with a variety of colors not only is visually appealing but healthy.
Think in terms of the rainbow when deciding on what to serve – many colors are already represented by vegetables. You’ll get a good mix of vitamins, minerals and antioxidants. Keep this in mind next time you prepare dinner. Although local green and yellow beans aren’t being offered in our grocery stores yet, these did look inviting and I had a hankering for veggies with a crunchy bite. The blue cheese and bacon in our refrigerator needed to be used and I knew they would be a perfect compliment to the beans. Don’t get me wrong, I love string beans with a splash of olive oil, sea salt and black pepper but dress them up with cheese and bacon, who could say no?
Serves 4 as a side
1/4 cup olive oil
1/4 cup blue cheese, plus more for topping
2 tablespoons white wine vinegar
1/2 to 1 tablespoon Dijon mustard
pinch of sugar (optional)
handful each of yellow and green beans
4 strips of bacon, chopped and cooked
To make the vinaigrette, in a small bowl whisk together mustard, sugar and vinegar. Slowly add olive oil and whisk until emulsified. Add blue cheese and season with a pinch of salt and freshly ground black pepper.
Toss beans and bacon with vinaigrette. Top with crumbled blue cheese.
The Culinary Chase’s Note: Serve right away or allow to cool to room temperature. Enjoy!
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