Green Bean Salad With Bacon
|Green beans||2 Pound, trimmed|
|Shallots||2 Tablespoon, finely chopped|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Kosher salt||1⁄4 Teaspoon|
1. Cook beans in boiling water 5 minutes. Drain and plunge beans into ice water, drain. Place beans in a large bowl.
2. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, set aside. Add shallots to drippings in pan, cook 1 1/2 minutes, stirring frequently. Add vinegar,cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.
3. Combine honey, mustard, pepper, and salt, stirring with a whisk. Pour over bean mixture, toss to coat. Sprinkle with crumbled bacon.