Haricots verts are thin French green beans, available in many supermarkets. You can also substitute regular fresh green beans. Feel free to use feta instead of blue cheese.

Prep Time: 8 minutes, cook time: 4-5 minutes, servings: 4

Ingredients

Kosher salt to taste

1 pound haricots verts, trimmed

3 slices smoked bacon, cut into bite-size pieces

4 ounces blue cheese, crumbled

11/2 cups toasted whole pecans, coarsely chopped

Freshly cracked pepper to taste

Directions

1. Bring a large pot of salted water to a boil over high heat. Add haricots verts and cook about 2 minutes, until tender. Strain and transfer beans to a large bowl of ice water to stop the cooking. Once cooled, drain beans and set aside.

2. In a large skillet over medium heat, cook bacon until crisp; transfer to a paper-towel-lined plate to drain. Add beans to the bacon drippings and cook over medium heat until just tender, 2 to 3 minutes. Add crumbled blue cheese and toss until it just starts to melt. Return cooked bacon to the skillet and gently incorporate into the other ingredients. Remove from heat, stir in pecans and season with salt and cracked pepper.

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