#193: Green Beans With Bacon Vinaigrette

I can eat bacon in just about anything.  I love it in dips, sprinkle it on my salads, and always have several bags of real bacon bits on hand.  For this recipe, I decided to actually buy and make real bacon strips (turkey bacon).  The bacon definitely added something to these green beans!  I think I made a little too much dressing though because my beans got soggy, but none-the-less, this was still a yummy side dish. 

kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon (I used turkey bacon)
2 shallots, sliced (I used a yellow onion)
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard (I used honey mustard)
2 tablespoons olive oil

1.Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.


2.Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.


3.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, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.