Title: Country sweet potato, mushroom and haricots verts salad
 Categories: E.
      Yield: 4 Servings
 
           Oil for frying
      1 lg Sweet potato, peeled and
           Sliced paper-thin into
           Chips
      4 oz Raw bacon, diced
    1/2 lb Assorted exotic mushrooms,
           Cleaned and sliced
      1 sm Red onion, julienne
    1/2 lb Haricots verts, blanched
      2 ts Chopped garlic
           Salt and pepper
 
  Preheat the fryer. 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. In a large heated saute
  pan, add the bacon and render until crispy, about 6 minutes, stirring
  occasionally to prevent burning. Add the mushrooms and saute for 2 to
  3 minutes or until the mushrooms start to wilt. Add the onions, beans
  and garlic and continue to saute for 2 minutes. Season the mixture
  with salt and pepper. Remove the chips from the oil and drain on a
  paper-lined plate. Season the chips with salt and pepper. In a mixing
  bowl, toss the sweet potato chips with the mushroom mixture.
  
  Yield: 4 to 6 servings