1 Pot, 1 Sieve, 1 Salad bowl, 1 Cutting board, 1 Small knife, 1 Non-stick pan, 1 Slotted spatula, 1 Paper towel, 1 Large knife, 1 Salad server, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Whisk
1 In a pot of boiling salted water, cook frozen beans until tender, about 3 minutes. (Fresh beans will need 4-5 minutes). Remove with a slotted spoon, drain, rinse under cold running water and let drain completely in a sieve. Pop the beans out of the pods and transfer to a large salad bowl.
2 Rinse green beans, halve lengthwise and cook in boiling salted water until tender, 10-12 minutes. Drain, rinse under cold running water and let drain completely in a sieve. Add to the salad bowl.
3 Cut the bacon into small pieces and cook in a non-stick pan over medium heat until crispy, 8-10 minutes. Drain well on paper towels and set aside.
4 Rinse parsley and savory, shake dry, pluck leaves and coarsely chop.
5 Rinse tomatoes, wipe dry and cut into quarters. Add tomatoes and chopped herbs to the salad bowl.
6 Rinse scallions, shake dry and slice on the diagonal. Add to salad bowl.
7 Rinse herring fillets, pat dry and cut into 2 cm (approximately 3/4-inch) pieces. Add to the salad and mix gently.
8 To make dressing: In a bowl, whisk together apple cider vinegar, vegetable broth and mustard and season with salt and pepper. Whisk in canola oil. Pour over the salad and toss gently to coat. Sprinkle with bacon and serve immediately.