Green Beans with Warm O Citrus Champagne and Bacon Vinaigrette


1 lb fresh green beans, trimmed

1 ½ slices cooked bacon, chopped

⅓ cup shallots, thinly sliced

¾ tbsp O Premium Extra Virgin Olive Oil

1 tsp O Citrus Champagne Vinegar

½ tsp kosher salt

3 tbsp walnuts, chopped

1 tbsp fresh parsley, chopped

Thin lemon slices for garnish

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Green Beans with Warm O Citrus Champagne and Bacon Vinaigrette


Green beans are one of the most popular vegetables, as they are versatile, nutritious and delicious. While they’re available year-round, you’ll find them at their freshest from May to October. Here’s one of our favorite green bean dishes, as it’s delightfully simple and savory.


  1. First, blanch the green beans. To do so, bring a pot of water to a boil. Then, submerge the trimmed green beans in the boiling water for 3 minutes. Next, remove, drain and plunge the green beans in an ice water bath. Drain again and set them aside in a serving bowl or dish.
  2. Cook bacon on a large, nonstick skillet over medium heat until crisp. Being careful to keep bacon drippings in the pan, remove the bacon strips and set them aside to chop when cooled.
  3. Add shallots to the pan with bacon drippings, return to the stove and cook for 3 to 4 minutes or until tender and lightly browned. Add shallots to the green beans along with the O Premium Extra Virgin Olive Oil, O Citrus Champagne Vinegar, salt and chopped bacon. Gently stir to combine the ingredients.
  4. Sprinkle walnuts and parsley over the dish and garnish with thinly sliced lemon before serving.

Tip: Toast the walnuts for a tasty twist. To do so, heat your oven to 350° F, spread whole walnuts in a single layer on a baking sheet with a pinch of kosher salt. Roast for 5 to 10 minutes. Remove when they begin to brown and smell toasted. Cool, chop and toss them into your dish. Enjoy!