This is my favorite warm salad, the combination of the haricot vert with the tomatoes and pancetta is a bright and flavorful combination. I make it year round but it's perfect in the summer when the green beans and tomatoes are in season. Sauteing the vegetables in the dressing ensures that each piece is flavorful. I like to serve room temperature.

Serves 4-6 depending on serving size

Prepping the Vegetables:

• 12 cherry tomatoes
• 1/2 pound haricot vert cleaned and stem side only removed
• 1 shallot minced
• 1 clove garlic minced
• 1/4 pound pancetta cut into cubes (2 1 inch thick slices)
• 1 tablespoon salt (to add to water to cook haricot vert)

1. Blanch the haricot vert in a large pot of salted water. Bring water to a boil add at least a tablespoon of salt and add the beans, cook for 5 minutes. While beans are cooking prepare an ice bath you want to add the beans to the ice bath to shock them, remove beans from boiling water and place directly into ice water, this will stop the cooking process and they will retain that beautiful green color. Let your beans get cold then remove to paper towels lay them out in a single layer and pat dry.
2. Cut your tomatoes in half, mince the shallot and garlic and chop the panceltta into small cube size pieces.

Putting it all together:

• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• salt and pepper to taste

Heat skillet with the 2 tbs of olive oil, add the shallot cook until just starting to soften, add the garlic and continue cooking for another minute. Remove from pan and set aside. In the same pan add the pancetta and brown, add the shallot and garlic back into the pan and add the 2 tbs of vinegar. Add the cherry tomatoes and cook just until the tomatoes start to soften and release some of their juices. Now add the haricot vert stir together and let cook for 3-5 more minutes. Adjust seasoning. I found I didn't need additional salt for my taste, but I did add pepper. Serve and enjoy.