Green Beans with Bacon and Goat Cheese

This is my all-time favorite green bean dish!  Chad only makes it at Thanksgiving, but I think he should make it every week.  It's that good!

Haricots Verts are just a fancy word for the thin french style green beans you find in the produce section at the supermarket.

Haricots Verts with Goat Cheese and Warm Bacon Dressing

Bon Appetit magazine Nov 2003

Serves 12

3 pounds haricots verts, french style green beans, trimmed

1/2 pound 1/4-inch thick bacon slices, cut crosswise into thin strips

1/2 cup chopped shallots (about 3)

2 garlic cloves, chopped

1/4 cup Sherry wine vinegar

3 tablespoons Dijon mustard

1 teaspoon dry mustard

1/2 cup olive oil

1 cup crumbled chilled soft fresh goat cheese

1/2 cup dried sweetened cranberries

Cook beans in large pot of boiling salted water until crisp-tender , about 5 minutes.  Drain and rinse with cold water and drain again.  Pat dry.



Chop up shallots and garlic finely.



Cook bacon in a large skillet over medium heat until crisp, about 25 minutes.   

Transfer bacon to paper towels.

Add shallots and garlic to drippings in skillet. 

Saute over medium heat until beginning to soften, about 1 minute.  Add vinegar, mustard and dry mustard.

Whisk, scraping up browned bits.

Whisk in olive oil.

Season with salt and pepper.

Toss green beans with dressing, goat cheese, bacon and cranberries.



Get a big helping onto your plate and go back for seconds and thirds!

This dish even tastes great cold out of the fridge the next day.

Enjoy!