Salad of green beans, chanterelles and bacon

Ingredients for 4 servings:

• 1 kg beans, green
• 500 g chanterelles
• 10 slices of bacon
• savory
• some oil for frying
• 1 part/e balsamic vinegar, light
• ½ part mustard
• 2 parts oil, neutral or walnut oil
• 1 clove(s) garlic, squeezed, possibly more
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

light summer dish, also for grilling or buffet

Mix the ingredients for the marinade well or mix in a shaker. Wash and trim the beans, break them into bite-sized pieces, and cook them in salted water with savory for about 8 minutes until al dente. Drain, rinse well with cold water, stir in the marinade, and let it marinate in the refrigerator for at least 4 hours, or overnight if desired. Stir occasionally. Clean the chanterelles, divide any large mushrooms, and fry them in a little oil. Fry the bacon in a little oil until crispy. Stir the chanterelles and bacon into the marinated beans, season to taste, and serve. Serve with some bread for a light summer dish. Also great as a starter, as a side dish for a barbecue, or on a buffet. For vegetarians, omit the bacon and add a little more salt.