1 1/2 lbs. green beans, trimmed
1 tbsp. red wine vinegar
1 tsp. Dijon-style mustard
1/2 tsp. dried oregano, crumbled
1/4 c. extra-virgin olive oil
1 sm. yellow bell pepper, cut into paper thin strips
6 slices lean bacon, cooked until crisp and drained

In a kettle of boiling water cook beans for 2 to 4 minutes or until crisp- tender. Drain and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, mustard, and the oregano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans and the crumbled bacon. Toss salad and season with salt and pepper. Serves 8 to 10 people. Can be made 8 hours in advance.