Warm Green Bean and Pancetta Salad

Ingredients

• 2 medium tomatoes cored ripe chopped
• 3 Tbsp sherry vinegar (a mild, flavorful wine vinegar)
• 2 teaspoon honey 
• 0.3 pound pancetta thinly sliced
• 3 tablespoons olive oil extra virgin 
• 0.8 pound green beans fresh ends trimmed halved (if any)
• 3 servings kosher salt and pepper freshly ground
• 2 ounces parmesan cheese shavings chopped (Parmigiano Reggiano)

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk

Directions

1. Heat salted water in a medium saucepan for the beans, a tablespoon of salt for every 4 cups of water. While the water is heating, start on the next two steps.
2. In a small bowl, mix the honey and sherry vinegar. Set aside.
3. Heat a large sauté pan to medium heat. Cook the strips of pancetta in batches until golden and crisp.
4. Let drain on a paper towel set over a plate to absorb the excess fat.
5. Discard all but 1 Tbsp of the fat remaining in the pan (don't put down the drain or you'll clog your drain when the fat cools).
6. Add 3 Tbsp of olive oil to the pan, set aside.
7. Chop the pancetta.
8. Cook green beans in salted water: Once the salted water is boiling, add the beans, return to boiling, and cook until tender, about 5 minutes.
9. Drain the beans. Put beans into a large serving bowl.
10. Add the tomatoes.
11. Heat the oil in the skillet that was used to cook the pancetta on medium heat.
12. Whisk in the vinegar honey mixture. Turn the heat up and continue to whisk as the mixture boils and blends.
13. Pour out the hot dressing on to the beans and tomatoes. Season with salt and pepper.
14. Add the chopped pancetta and Parmesan and toss.