Method

1. Add Pancetta to a skillet on a low temperature and slowly render out some of the fat then turn the heat up when the pancetta begins to sizzle in it’s own oil to finish crisping.

2. Remove pancetta with a slotted spoon and drain on a paper towel.
3. In a small bowl, to make the dressing, combine Zab’s hot honey mustard, red wine vinegar, olive oil, a small pinch of salt (the pancetta is salty) and black pepper. Set aside.
4. In another bowl, combine Beans, finely chopped fennel, finely chopped shallot, thyme, dill, snap peas and crisped pancetta.
5. Toss in prepared dressing then serve.
6. *This recipe can easily be scaled up 2 or 3x to be a main instead of a side.
7. *If you want a cozier bean salad, as a first step, heat your beans in a small pot in their canned liquid until simmering, then drain before adding to the salad.