A super flavorful take on a classic side!
5 Thick Cut Bacon, chop in quater inch pieces
1 medium shallot, french cut
1 pound fresh french creen beans
1 tablespoon Dijon mustard
salt and pepper to taste
Begin by blanching the green beans in boiling salted water for 3 minutes. At three minutes remove the green beans and immediately immerse them into an ice bath to stop the cooking, remove after the beans have cooled completely and let drain.
Chop the bacon into quater inch pieces and render them down in a large skillet. After the bacon pieces have become crispy remove them from the fat and let the pieces drain on a paper towel. Reheat 3 tablespoons of the rendered bacon drippings over low heat and add the chopped shallots. Cook the shallots until translucent. When the shallots have softened, with the heat still on add the mustard and vinegar to the pan and whisk them in with the shallots to make a sauce. Add the Green Beans into the mixture and turn over with tongs until the beans are throughly covered in the sauce. Finally add the crispy bacon and turn a final time or two to incorporate. Salt and pepper to taste