Green Beans with Bacon-Balsamic Vinaigrette

I'm a big fan of green beans, but they tend to bore me. I'm constantly looking for something to spice them up. This is one of those recipes. Simple, and filling. I made it for a crowd at the Jendo and not a single, solitary bean left.

Green Beans with Bacon-Balsamic Vinaigrette
8 servings (serving size: 3/4 cup)

• 2 pounds green beans
• 2 bacon slices
• 1/4 cup minced shallots
• 3 tablespoons coarsely chopped almonds
• 2 tablespoons brown sugar
• 1/4 cup white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Incidentally, I served this with flank steaks marinated in the Better Than A1 Marinade and Herb Vegetable Orzo Salad