Vegetable for Ann (One of my favorites!)

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

2 pounds green beans (I used frozen, cut)
2 bacon slices
1/4 cup minced shallots (I used sweet onion)
3 TBSP coarsely chopped almonds
2 TBSP brown sugar
1/4 cup white balsamic vinegar

1. Cook green beans in boiling water 2 minutes. Drain and rinse under cold water. Drain well, set aside.
2. Cook bacon in small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add minced shallots to drippings in shillet; saute 1 minute. Add chopped almonds; saute 1 minute. Remove and cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
3. Pour vinaigrette over beans, tossing gently to coat.