Italian Green Bean Salad

Macros - 4P 6C 6F 2g fiber

Servings: 8

Serving size: 100g
Prep Time in Minutes: 10 minutes
Cook Time: 15 minutes

Ingredients:

For the dish: 5g olive oil 680g (~2 pounds) green beans
2oz of Coppa (can sub proscuitto), sliced thin 25g shallot, sliced thin

For the vinaigrette:
1 tsp salt
1/2 Tbs pepper
1 tsp Dijon mustard
2 Tbs olive oil
1 Tbs white wine vinegar

Instructions:
1. Make the vinaigrette by mixing all those ingredients in that section in a small mason jar and shake. Set aside.
2. Place shallots in a skillet with the tsp of olive oil on medium heat and allow to soften. Add the coppa and continue to cook until coppa is lightly crispy, then remove from heat and set aside.
3. While the shallots and coppa are cooking boil a pot of salted water, then throw in the green beans for 4 minutes. 4. Drain and add the beans straight into a bowl with ice and cold water to shock them, stop the cooking and retain the bright green color, for about 5 minutes.
5. When ready to serve, put the cold green beans in a bowl, drizzle in the vinaigrette, toss to mix and add the crispy coppa/shallots to the top.