Haricots Verts With Warm Bacon Vinaigrette

• 2 lbs French haricots vert, trimmed
• 3 slices bacon, chopped
• 3/4 cup thinly sliced shallot
• 1 1/2 tablespoons toasted walnut oil
• 2 teaspoons champagne vinegar
• 1 teaspoon kosher salt
• 3 tablespoons chopped walnuts, toasted
• 1 tablespoon chopped fresh flat-leaf parsley

1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.

haricots vert, bacon, shallot, toasted walnut oil, champagne vinegar, kosher salt, walnuts, parsley

Taken from www.food.com/recipe/haricots-verts-with-warm-bacon-vinaigrette-402827 (may not work)