the bacon in a large, heavy skillet until crisp
. Remove the pan from the heat; harvest the bacon with a slotted spoon and reserve for garnish
While the bacon drippings
are hot but with the pan still off of the flame, stir in the garlic to cook in the residual heat. Add the vinegar, 2 tablespoons water, the honey
, Dijon, celery seed, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return to the flame and whisk
until well combined. Add the haricot vert, carrots
, red onions
and bell peppers
and toss with the dressing
over low heat until all have been warmed. Add hot sauce and Worcestershire sauce
to taste, as well as additional salt and pepper if needed.
Garnish with the bacon bits and chopped parsley
. Chopped hard-boiled eggs are a nice enhancement also. Serve warm or at room temperature; the flavors will improve with time but the nice green color of the beans
will start to fade after an hour or so.