Salade Liégeoise Revisited

• 1 pound Fresh green beans (French beans)
• 1 pound Purple Potatoes
• 2 Shallots
• 5 pieces Thinly sliced grison meat or smoked meat
• 2 tablespoons Fresh parsley
• 1-2 pinches Salt
• 1-2 pinches Pepper
• Red wine vinegar
• 2-3 tablespoons Olive oil

1. Top and tail the beans, and cut them in half if they are too big. Cook the beans until cooked but still a little crispy
2. Peel and slice the purple potatoes and boil them. Do not overcook.
3. Cut the meat into slices and set aside
4. In a large frying pan or a wok, bake the chopped onions in olive oil until glazed.
5. Reduce the heat. Add the beans, the potatoes and some parsley to the onions, season with salt and pepper. Cook for another 5 minutes on medium heat.
6. Put the mixture onto plates and top with thin slices of meat, some fresh parsley and red wine vinegar (season to taste)

green beans, potatoes, shallots, grison meat, fresh parsley, salt, pepper, red wine vinegar, olive oil

Taken from food52.com/recipes/19839-salade-liegeoise-revisited (may not work)