Green bean salad with caramelized pears, macadamia nuts and bacon

Ingredients for 2 servings:

• 120 g beans, green, fresh
• salt water
• 80 g mung bean sprouts
• ½ pear(s), firm, juicy
• 4 macadamia nuts
• ¼ tomato pepper, red
• 8 slices of bacon
• 2 small onions, red (bawang merah)
• 1 medium-sized garlic clove(s), fresh
• 1 tbsp sauce (sweet and sour hot sauce, Thai style No. 4, in my recipes)
• 2 tbsp sugar
• 1 tbsp orange juice
• 1 lemon(s), juice
• 2 tbsp butter, unsalted
• 4 tbsp rice vinegar, Chinese, mild
• some oil
• 1 pinch(s) nutmeg, finely grated
• 1 pinch(s) of oregano
• n. B. Salt and pepper, black from the mill
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a spicy bean salad with taste surprises

Clean the beans and cook in salted water for 5 minutes until al dente. Drain and refresh in cold water. Drain and place in a larger bowl. Rinse the mung bean sprouts, discarding any brown ones. Cook the sprouts in salted water for 5 minutes, let cool, and add to the green beans. Wash the piece of tomato pepper, cut into small cubes, and add to the beans. Quarter the macadamia nuts. Trim the ends of the onions and garlic, peel them, and chop them very finely. For the dressing, mix the onions and garlic with 3 tablespoons of vinegar, 1 tablespoon of sweet and sour sauce, 1 pinch of nutmeg, a pinch of oregano, salt, and oil. Mix this dressing with the beans and season with a little sugar, pepper, and salt. Fry the ham in a pan without oil until crispy. Wash and peel the pears, removing the core, stems, and blossoms. Cut into 1 cm thick wedges. Caramelize the sugar until light brown, add the butter, pear slices, and macadamia nuts. Deglaze with 1 tablespoon of vinegar and 1 tablespoon of orange juice and coat evenly. Divide the beans, bacon, and pear slices among the serving plates. Drizzle the remaining caramelized sauce over the bean salad, garnish, and serve.