1. Bring a large pot of water to a boil and add 1 tbl salt. Add the green beans and cook until just tender, 4-5 mins. Drain and run under cold water to cool; trans to serving bowl.
2. Meanwhile, in a med skillet, cook the bacon over med heat until crisp, 6-8 mins, trans to a paper towel-lined plate. Let cool, then break into pieces.
3. Discard all but 2 tbl of the bacon drippings from the skillet and return to med heat. Add the shallots and cook, stirring for 1 min. Stir in the vinegar, mustard, oil, 3/4 tsp salt, and 1/4 tsp pepper. Add to the green beans, along with the bacon, and toss to combine.
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