Green Beans with Bacon Vinaigrette

I think rather than making the typical green bean casserole with mushroom soup for Thanksgiving, this would be a new twist on it.

Ingredients:

• kosher salt and black pepper
• 2 lbs. green beans, trimmed
• 6 slices bacon
• 2 shallots, sliced or you could substitute green onions
• 2 Tbsp. cider vinegar
• 2 Tbsp. whole grain mustard
• 2 Tbsp. olive oil

Directions:

Bring a large pot of water to a boil and add 1 tablespoon salt. 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.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

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, 3/4 teaspoon salt, and1/4 teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Source: From the "In Style" website.

By Elaine from Belle Plaine, IA