Country Sweet Potato, Mushroom and Haricots Verts Salad

• Oil for frying
• 1 large sweet potato, peeled and sliced paper-thin into chips
• 4 ounces raw bacon, diced
• 1/2 pound assorted exotic mushrooms, cleaned and sliced
• 1 small red onion, julienne
• 1/2 pound haricots verts, blanched
• 2 teaspoons chopped garlic
• Salt and pepper

1. Preheat the fryer.
2. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together.
3. In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning.
4. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt.
5. Add the onions, beans and garlic and continue to saute for 2 minutes.
6. Season the mixture with salt and pepper.
7. Remove the chips from the oil and drain on a paper-lined plate.
8. Season the chips with salt and pepper.
9. In a mixing bowl, toss the sweet potato chips with the mushroom mixture.

sweet potato, bacon, mushrooms, red onion, haricots verts, garlic, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/country-sweet-potato-mushroom-and-haricots-verts-salad-recipe.html (may not work)