Charred Green Beans, Smoked Bacon, Persimmons

Charred Green Beans, Smoked Bacon, Persimmons

Serves: 6

Ingredients

• 1 Tbsp. oil
• 1½ lbs. green beans, cleaned
• 1 tsp. kosher salt
• 1 large Fuyu persimmon, cut into half-moon wedges
• ½ red Fresno chili, cut into rings (optional)
• 8 sage leaves, chiffonade (yield 2 Tbsp.)
• ¼ cup marcona almonds, chopped

For the bacon vinaigrette:

• 1 small shallot, cut in half
• 3 ounces (approximately 2 large strips) smoky bacon, cut in ½-inch pieces
• 2 Tbsp. olive oil
• ½ tsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• 1 Tbsp. red verjus (or red wine vinegar)
• 1½ tsp. honey

Instructions

1. Preheat oven to 350⁰F. Place shallot and bacon onto a sheet pan and bake for 30 to 45 minutes, until shallots are soft and bacon is cooked, but not too crispy.
2. In a blender, combine shallot, bacon, bacon fat, olive oil, mustard, vinegar, verjus and honey. Blend until emulsified, but still slightly chunky. Set aside.
3. Heat a large wok-style pan over high heat. Add oil and heat. Add green beans, being sure not to overcrowd the pan. Season with salt and cook for 6 minutes over medium-high heat, tossing every 1½ to 2 minutes. The beans will start to char slightly. Add persimmon (and chili, if using) and toss to combine.
4. Sprinkle sage on top, but do not stir. Cook another 2 minutes and then toss to combine sage. The persimmons and beans should be caramelized.
5. Turn off heat, and immediately add 3 tablespoons bacon vinaigrette. Garnish with almonds and serve immediately.