Butter Bean Tomato Salad - The Local Palate

Ingredients

• 2 cups (10 ounces) shelled fresh butter beans
• 1 teaspoon salt, plus more to taste
• 1 tablespoon extra-virgin olive oil, preferably lemon olive oil
• 1 cup tiny tomatoes
• ¼ cup fresh lemon juice
• 1 shallot, finely chopped (about 2 tablespoons)
• 1 large garlic clove, chopped
• Generous pinch of salt
• 2 teaspoons honey
• 2 teaspoons whole-grain dijon mustard
• ⅓ cup extra-virgin olive oil, preferably lemon olive oil
• Pepper
• 2 ounces bacon, cut crosswise into ½-inch wide pieces
• 1 cup coarse fresh breadcrumbs from a stale baguette or unsweetened cornbread
• 2 large garlic cloves, chopped
• ¼ cup coarsely chopped flat-leaf parsley
• Finely grated zest of 1 lemon
• Salt and pepper