4 medium tomatoes (about 18 oz.), preferably ripe heirlooms or garden tomatoes
5 Tbs. sherry vinegar
1 Tbs. honey
1/2 lb. thinly sliced pancetta
5 to 7 Tbs. extra-virgin olive oil
1-1/2 lb. green beans, ends trimmed (and cut in half if the beans are extremely long)
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced chives
4-oz. chunk Parmigiano-Reggiano, shaved with a vegetable peeler or cheese plane (to yield about 1 cup shavings)

Description

This Salad Tastes Best If The Green Beans Are Freshly Cooked And Still Warm When You Toss Them With The Pancetta Dressing.

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