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.
Let cool, then break into pieces.
Toss the green beans with a warm dressing of softened shallots, cider vinegar, and crisp bacon. Get the recipe.Photo: Gentl & Hyers
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, 34 teaspoon salt, and 14 teaspoon pepper.
Add to the green beans, along with the bacon, and toss to combine.
2,000 calories a day is used for general nutrition advice.
