Fresh green beans are plentiful year round and they’re delicious in this warm salad. Serve it as part of an all-salad summer menu, but hang on to the recipe to serve as a side dish during the holidays. It’s a great vegetable accompaniment to Thanksgiving turkey or Christmas prime rib.

• 2 pounds thin green beans, stems trimmed
• 8 slices thick-cut bacon, cut in 1/4-inch pieces
• 1 shallot, peeled and finely chopped
• 1/2 cup walnut pieces, toasted
• 1/4 cup Italian parsley, chopped
• 1 tablespoon grainy mustard
• Juice of 1 lemon
• 1 tablespoon brown sugar
• Sea salt and freshly ground black pepper, to taste

In a large pot of boiling salted water, blanch the green beans for 4 minutes, or until they are just crisp-tender. Drain the beans, transfer to a bowl of ice water to stop the cooking. Drain well.

Cook the bacon in a large skillet until crispy. Transfer the bacon to a plate lined with paper towels. Sauté the chopped shallot in the bacon drippings. Whisk in the mustard, lemon juice and brown sugar. Season with the salt and pepper. Toss with the green beans. Place on a serving platter and sprinkle with the bacon and walnuts.

Makes 10 servings.