2 slices bacon, cut into 1/4-inch pieces
1 small clove garlic, fine diced or grated
1/4 cup apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
Kosher salt and freshly ground black pepper
2 cups blanched haricot vert (cooked in salted water and then "shocked" in ice water; should still be a little crisp)
2 cups blanched haricot vert (cooked in salted water and then "shocked" in ice water; should still be a little crisp)
1 carrot, julienne cut
1 parsnip, julienne cut
1/2 red onion, julienne cut
1/2 red bell pepper, julienne cut
Hot sauce
Worcestershire sauce
Chopped fresh parsley, for garnish
Chopped hard-boiled eggs, optional, for garnish
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