Ingredients

• 12 baby potatoes, peeled & either halved or quartered depending on the size of the potatoes
• sea salt, to taste
• fresh ground pepper, to taste
• 18 small green beans, topped, tailed & halved
• 1 teaspoon olive oil
• 3 -4 slices rindless bacon, rashers sliced
• 1 onion, sliced (yellow onion for Americans, brown onion for Australians)
• 2 -3 garlic cloves, chopped
• 1/2 cup walnut oil
• 2 tablespoons verjuice
• 2 tablespoons cream or 2 tablespoons Greek yogurt
• 1/2-1 tablespoon lemon juice, depending on how lemony you want it
• 1 cup Italian parsley (flat leaf)
• 1/3 cup freshly grated romano cheese or 1/3 cup freshly grated parmesan cheese, to sprinkle on top just before serving

Instructions

1. Cook the potatoes in a pot of lightly salted boiling water until they are tender, adding the beans for the last few minutes; drain well, set aside and (if you are wanting to serve this dish warm) keep warm.

2. Heat the olive oil in a non-stick pan over a high heat - and once the oil is hot, reduce the heat to medium-high - fry the bacon until it begins to crisp; remove the bacon from the pan and sauté the onions and garlic in the bacon fat until they are just beginning to soften. Add a little more oil if necessary.

3. To make the dressing, combine the walnut oil, verjuice, cream or Greek yoghurt and lemon juice. Taste for seasoning and set aside.

4. In a large bowl, gently toss the potatoes, beans, bacon, onions, garlic, and parsley; (and add salt and freshly ground pepper, if needed) with some of the dressing.

5. Divide the salad between the individual plates and sprinkle a little more dressing on top, together with the cheese. Serve with good crusty bread on the side.