Green Beans with Bacon Vinaigrette

Kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil

Bring a large pot of water to a boil and add 1 tablespoon salt. Add green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool, transfer to serving bowl.
Meanwhile in a medium skillet cook the bacon over medium heat until crisp, *6-8 minutes transfer to paper towel lined plate. let cool then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add to the green beans along with the bacon and toss to combine.
Serves 8.

*I cooked my bacon in the microwave and just saved the dripping then added it to the skillet.



Recipe from the Real Simple Magazine Nov/2010 issue.