I found this recipe on Real Simple and thought it would make an excellent addition to our early Thanksgiving meal that I made on Sunday. I loved the tangy flavor of the vinaigrette with the crisp-tender green beans. They paired nicely with the rest of the meal and everybody said they were tasty.
Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
Discard all but 1 tbsp 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, sea salt and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into serving bowl. Enjoy.