French Haricot Verts with Crumbled Bacon

Directions

1. Fill a large pot 3/4 full with water, add a pinch of salt and bring to a boil.
2. Add the beans and blanch for 2-1/2 minutes and then immediately dunk into a bowl of ice water to stop them from cooking further. Drain and set aside.
3. In a medium sauté pan, cook the bacon until crispy and then set aside to cool and crumble.
4. Add the shallot to the bacon fat and sauté for 1-1/2 minutes. Return the bacon to the pan and add the beans and toss. Cook for 3 minutes and then pour in the lemon juice and deglaze.
5. Sprinkle the beans with salt and pepper and serve immediately.