Tender haricots verts are tossed with sweet melted leeks, smoky bacon, and tart dried cherries for a savory, sweet, and tangy fall side.
1. Combine the dried cherries and apple cider vinegar in a small bowl. Let sit for at least 15 minutes to soften the cherries.
2. Bring a large pot of well salted water to a boil. Add the haricot verts and cook for 2-3 minutes, until bright green and just tender. Drain and transfer to ice water to stop the cooking process. Once cool, drain well.
3. Add the bacon to a large skillet over medium heat and cook until browned and crisp. Transfer the bacon to a plate, leaving about 2 tbsp of rendered fat in the pan.
4. Add the leeks and a pinch of salt to the bacon fat. Reduce the heat to low and cook slowly, stirring occasionally, until very soft and sweet. Add the butter.
5. Add the haricot verts, bacon, dried cherries, and any remaining vinegar from the cherries to the leeks. Toss over medium heat until the beans are warmed through and everything is combined. Adjust seasoning with salt and pepper.
6. Transfer to serving dish and finish with parsley and freshly cracked black pepper.