A long lists of ingredients are a turn-off when looking for ideas.  And 27 steps for directions!! However, it is not that difficult and can be done in separate parts over time. Bacon – set aside, Beans/Snap peas – put in fridge, Creamy dressing – make 3 days ahead,  Just assemble at the last minuet.  And it is best served at room temperature.

Ingredients:

• 6 slices bacon
• 7 oz sugar snap peas
• 7 oz haricots verts (thin French green beans)
• Small handful fresh chives snipped into 1/2 inch pieces (OK, little green onions if you have to)
• 2 Tab red wine vinegar
• 1 tsp whole-grain mustard
• 1 Tab olive oil
• 1 tsp maple syrup
• Kosher salt
• Leaves from 2 to 4 sprigs fresh tarragon (That would be a teaspoon of dried – but not as good)
• 2 Tab  mayonnaise (do not use nonfat)
• 2 Tab sour cream or crème fraîche (do not use nonfat)
• 1 Tab fresh lemon juice
• 1 teaspoon Dijon mustard
• Freshly ground black pepper
• 1 head romaine lettuce or 2 romaine lettuce hearts
• 2 Tab freshly grated Parmigiano-Reggiano cheese

Directions:

1. Line a plate with paper towels.
2. Cut the bacon crosswise into ¾-inch pieces.
3. Arrange in a single layer in a wide saute pan.
4. Cook for 5 to 7 minutes over medium heat, or until it is crisped and browned at the edges. (or in oven 375°)
5. Use a slotted spoon to transfer the bacon to the paper-towel-lined plate.
6. Reserve 1 tablespoon of the fat from the pan.
7. Add it to a mixing bowl along with the vinegar, whole-grain mustard, half of the chives, the tablespoon of oil and the maple syrup.
8. Whisk to form an emulsified dressing.
9. Bring a pot of water to a full rolling boil over high heat.
10. Meanwhile, string the sugar snap peas. (The ones I bought had no strings! Check)
11. Trim the haricots verts. (If too long, cut them in half}
12. Add a good pinch of salt to the boiling water.
13. Add the haricots verts and sugar snaps.
14. Once the water returns to a boil, cook for barely 2 minutes, until tender.
15. Use a slotted spoon to immediately transfer the haricots verts and sugar snaps to a bowl of ice and water to keep them bright green.  (If you have a spaghetti pot with a perforated liner – use that.  Much easier)
16. Drain and pat dry.
17. Transfer to the bowl with the bacon fat dressing.
18. Toss until coated.
19. Coarsely chop the tarragon.
20. Whisk together the mayonnaise, sour cream or crème fraîche, lemon juice, tarragon and Dijon mustard in a medium bowl to form a creamy dressing.
21. Season lightly with salt and pepper.
22. Cut the romaine into quarters or separate the leaves as you like, discarding the cores.
23. Arrange on a platter or individual plates.
24. Drizzle with the creamy Dijon dressing.
25. Scatter the Parmigiano-Reggiano and the remaining chives over the dressing.
26. Pile the dressed beans and the bacon on top.  (or you can chop the romaine and toss with the beans/peas and creamy Dijon dressing)
27. Serve at room temperature.

Serves:  4

Source:  Bonnie Benwick, Denver Post