Green Bean & Asparagus Salad - Mountain Town Olive Oil

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Ingredients

1 pound green beans stems removed
2 pounds fresh asparagus woody ends removed
1 tablespoons Shallot finely chopped
5 slices bacon cooked and chopped
3 each hard boiled eggs peeled and cut in quarters

Dressing

2 tsp Dijon mustard
4 tsp MTOO Cranberry Pear Balsamic
3 tablespoons MTOO Herbes de Provence Olive Oil
Salt and pepper to taste

Instructions

Steam asparagus and green beans until crisp. Do not over cook. Drain and refresh under cool water. Let cool completely
In a small bowl, whisk together oil, vinegar and mustard. Season to taste
Chop cooled veggies and transfer to a salad bowl. Top with shallot and bacon. Drizzle with dressing and top with eggs and serve.

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