Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm. Make Ahead: The cooked beans can be refrigerated for 2 days. Bring to room temperature ...

Add the shallots to the bacon drippings in the pan and saute over medium heat until softened, about 3 minutes. Add the vinegar, sugar, and mustard to the pan and whisk until well combined.

Chef Charles showcased quick and easy sandwich and wrap recipes featuring Hartwell's Premium dressings. He highlighted a ...