2 lbs. fresh green beans, trimmed
2 bacon slices
1/4 c. minced shallots
3 T. coarsely chopped almonds
1/4 c. balsamic vinegar
2 T. brown sugar
Cook beans in boiling water for 8 minutes or until crisp-tender. Drain and rinse with cold water.
Cook bacon in a small skillet over med. high heat until brown. Remove bacon from pan and crumble. Add shallots to bacon drippings in pan; saute 1 minute. Add almonds; sauté 1 minute. Remove pan from heat. Add vinegar and sugar to pan and stir until sugar dissolves. Add crumbled bacon. Pour vinaigrette over beans, tossing gently to coat. Serves 8.