Warm Potato Salad With Pancetta, Green Beans, And Frisée

• 2 lb new potatoes
• 12 oz green beans, sliced lengthwise
• 3 None lemons, juiced
• 5 tbsp honey
• 2 tbsp fresh thyme, chopped
• 3 oz pancetta, cut into small strips
• 1/4 cup olive oil
• 1 handfull frisee leaves
• 2-3 tbsp grated Parmesan

1. Cook the potatoes in boiling, salted water for 12-15 mins, until tender. Meanwhile, blanch the green beans in a separate pot of boiling, salted water for 30 - 60 seconds then drain and cool under cold water.
2. To make the dressing, mix the lemon juice, honey, and thyme together. Season with salt and pepper.
3. Drain the potatoes and cool under cold water. Quarter each potato and wrap with a small piece of pancetta. Heat the oil in a wide frying pan. Add a quarter of potatoes and fry for 3-4 mins, turning. Repeat until all of the potatoes have been fried.
4. Divide the potatoes and beans between 4 plates, add some sprigs of frisee and grated Parmesan. Serve with the dressing.

potatoes, green beans, lemons, honey, thyme, pancetta, olive oil, handfull, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/16923 (may not work)