Ingredients
- 1 Pound Green Beans Trimmed
- 2 Slices Thick Cut Bacon I used Peppered
- 1 Large Shallot Finely chopped
- 2 Cloves Garlic Minced
- 1/4 Cup Olive Oil
- 3 Tblsp. Balsamic Vinegar
- Pepper and Salt To taste
Servings:
Instructions
- In a large pot, bring a good amount of salted water to boil. Add the green beans and cook for 3 – 4 minutes (they should be just barely tender and quite crisp).
- Drain the beans and place in a bowl of ice water. Stir to cool as quickly as possible. Drain well and store in the refrigerator while you make the dressing.
- Chop the bacon and cook it in a small skillet until it is crisp. Remove the bacon and drain on a paper towel. Pour off all of the drippings but leave the browned bits.
- Add the olive oil to the pan and let it get hot. Add the shallots and cook for 3 minutes or so until they begin to turn golden.
- Add the garlic and cook another 2 minutes, stirring often.
- Add the vinegar and reduce the heat to low. Let the dressing simmer for a few minutes. Check the flavor and add salt and pepper if needed.
- Put the beans in a serving bowl. Add the dressing and toss to coat. Sprinkle the reserved bacon on the top and serve.
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