Directions

• Cut red onion into very thin strips and marinate them in 2 T of the vinegar.
• Trim beans and cut into 1½” lengths.
• Cut peppers into 1½” strips. Peel carrots and then using peeler, shave into ribbons or cut into julienne strips.
• Cut green tops of scallions diagonally into thin 1½” strips.
• Prepare large bowl of ice water and set aside.
• Bring heavily salted water to boil according to pasta package directions but do not add pasta.
• Add green beans to the pasta water and cook for 2 minutes; remove and set aside to drain.
• Return water to boil and cook pasta according to package directions.
• Drain and rinse under cold running water and place in ice water bath until thoroughly chilled.
• Drain and set aside. t
• Cut bacon into lardons and cook slowly until fat is rendered and bacon is crispy; remove bacon and set aside.
• Drain the vinegar from the marinating onions into a bowl or a blender.
• Add the mustard, remaining vinegar, mayonnaise, and the honey, whisking or blending until mixed well.
• Add the bacon drippings and the herb de provence, salt, and pepper.
• Mix all ingredients together in a large bowl, adding vinaigrette to taste.
• Cover and refrigerate until ready to serve. Before serving, add more vinaigrette as needed to moisten.