1. Peel the potatoes and cook them in boiling water for 20 minutes. Drain them.
2. Wash and trim the green beans. Cook them in boiling water for 20 minutes. Drain them.
3. Cut the potatoes into quarters and the green beans in half.
Wash, dry, and spin the lettuce. Divide it among six plates along with the potatoes and green beans.
4. Make a vinaigrette with mustard, vinegar, oil, salt, and pepper. Pour it over the composed salad.
5. Cut the slices of bacon into strips. Heat a pan over high heat, add the bacon strips and cook until golden brown.
Then drain them in a colander and distribute them over the salad.
6. Remove the fat from the pan. Degrease the gizzards and slice them, then pour them into the still hot pan and reheat them over low heat for 5 minutes.
Divide them among the plates. Sprinkle with pine nuts. Serve immediately.