Martina McBride’s Green Beans With Goat Cheese and Warm Bacon Dressing

SERVES 4

1 lb green beans, trimmed

½ lb smoked bacon, chopped

(about 6 to 8 slices)

½ cup chopped shallots (about 3) 2 garlic cloves, chopped

1/4 cup sherry wine vinegar

3 tbsp Dijon mustard

1 tsp dry mustard

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup crumbled goat cheese ½ cup dried sweetened cranberries

Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. (Beans can be prepared a day ahead. Wrap in paper towels, put in a plastic bag, and chill. Bring to room temperature before continuing.)

Cook the bacon and transfer to paper towels to drain, reserving the drippings in the skillet. Add the shallots and garlic to the skillet. Sauté over medium, 1 minute or until soft. Whisk in vinegar, Dijon and dry mustard, stirring to loosen browned bits. Whisk in the oil. Season with salt and pepper.

Toss the beans with the warm dressing. Sprinkle with the bacon, goat cheese and dried cranberries. Serve immediately.