Green Beans with Bacon-Balsamic Vinaigrette

This might be THE BEST green bean recipe of all time.  Seriously.  It is sinfully delicious.  I made these with our Thanksgiving meal and they were my favorite thing on the plate.  The balsamic vinegar adds the perfect sweetness to the bacon and shallots making the perfect side dish for any meat dish you might be cooking.  I'm making this again for Christmas with prime rib, and I can't wait!

Green Beans with Bacon-Balsamic Vinaigrette

Serves 6-8 people

2 lbs. green beans, trimmed

4 slices of bacon, crumbled

2 large shallots, minced

2 tbsp. brown sugar

1/4 cup balsamic vinegar

Cook the green beans in boiling water for 2 minutes, or until they just turn green.  Rinse in cold water to stop the cooking, and set them aside while you get the bacon-balsamic vinaigrette ready.

Cook the bacon in frying pan until crispy.  Lay the bacon on a plate covered with a paper towel to cool and soak up the grease.  You can use the grease leftover from the bacon in the pan to cook the shallots (which would be de-licious) OR you can opt for the slightly healthier option, pour off the bacon grease and add 2 tbsp. extra virgin olive oil to the pan.  I did the second option when I made this for Thanksgiving, and it was delicious.  I didn't miss the bacon grease at all.

Cook the shallots in the pan with either the bacon grease or olive oil for 1-2 minutes, or until softened. Remove the pan from the heat.  Add the brown sugar and balsamic vinegar.  Stir until the sugar is dissolved.  

Pour the bacon-balsamic vinaigrette over the green beans and you're ready to serve.