Vinaigrette: 1/4 cup red wine vinegar
2 teaspoons Dijon-style mustard
1/2 cup extra virgin olive oil
Salad: 3-4 rashers, streaky bacon
125g round green beans
300g packet fresh tortellini
4 cups (65g) baby spinach leaves or torn
1/4 cup chopped dill
freshly ground salt and pepper to taste
To prepare the vinaigrette, whisk the vinegar and mustard until smooth. Gradually whisk in the olive oil.
Grill or microwave the bacon until crisp. Cut into large pieces. Blanch the beans until crisp tender. Drain and refresh in icy water.
Cook the tortellini in a large saucepan of simmering water according to the packet instructions, until tender. Drain and place in a large bowl. Sprinkle with half of the vinaigrette. Cool for 10 minutes.
Carefully toss the tortellini with the beans, spinach, dill and seasonings. Drizzle with the remaining dressing just before serving. Serve warm or at room temperature. Serves 4.