It’s sort of a stepped up version of a salad with a warm bacon dressing, but instead of the bacon, we are using the more delicately flavored pancetta, thinly sliced, and crisped on the stove-top. You can substitute bacon for the pancetta, but if pancetta is available, I recommend using it. It has a beautiful flavor that works well with the beans, tomatoes, and Parmesan. The dressing is lightly sweet and sour. To make it, you whisk honey together with sherry vinegar, then simmer that with the leftover pancetta drippings. Pour the dressing over the green beans and tomatoes. Add the shaved Parmesan and chopped cooked pancetta and you are ready to serve. Discard all but 1 tablespoon of the fat remaining in the pan (don’t put down the drain or you’ll clog your drain when the fat cools). Add 3 tablepsoons of olive oil to the pan, set aside. Chop the pancetta.
