1/2 Green Beans
2 White Wine Vinegar
Cook beans in a large pot of salted water until tender, about 8 minutes.
Drain and transfer to a bowl.
While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes.
Drain bacon on paper towels.
Add shallot to skillet and saute 30 seconds.
Remove from heat and cool slightly.
Stir vinegar into shallot mixture.
Season with salt and pepper.
Pour dressing over green beans and toss until coated.
Crumble bacon over.