Mom's Recipe Box

SALAD 1 pound Alpine French beans, stems removed 2 pounds Alpine Fresh asparagus, woody ends trimmed 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh chives 5 slices bacon, cooked and chopped 3 hard-cooked eggs, peeled and cut in quarters VINAIGRETTE 2 teaspoons Dijon mustard 4 teaspoons balsamic vinegar 3 tablespoons olive oil Salt and pepper, to taste Fill a large pot with water. Bring to a boil and add beans and asparagus. Return to boil, lower heat and simmer about 2-4 minutes until vegetables are tender but still crisp. Drain and refresh under cold water. Let cool completely. In a small bowl, whisk together mustard, balsamic vinegar and olive oil until smooth. Season to taste. Set aside. Chop(?) cooled vegetables and transfer to a salad bowl. Sprinkle with shallot, chives and bacon. Drizzle with vinaigrette and top with eggs. Makes 12 servings.