INGREDIENTS
4
Hickory-smoked bacon, thick slices
1
Candied jalapenos
2
lbs Haricots verts
6
Shallots, large
1/4 cup
Syrup from candied jalapenos
1
Field pea relish
1
Black pepper, Freshly ground
1
Kosher salt
1 tbsp
Olive oil
2 tbsp
Red wine vinegar