Green Beans with Hot Bacon Dressing

  This is my spin on the calssic warm spinach salad with bacon dressing. Blanched green beans take the place of spinach in this insanely delish gluten free side dish and I can't get enough! It might be even better than the original since the green beans don't wilt and get soggy after being tossed in the warm vinaigrette.

I think we should be putting warm bacon vinaigrette on everything! Is there any veggie that wouldn't benefit from a bath in it? I don't think so. Why should the goodness stop with spinach? 

Green Beans with Hot Bacon Dressing

1 Tablespoon plus ¼ teaspoon kosher salt

1-pound green beans

6 slices bacon, chopped

1 large shallot, sliced thinly

3 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon Dijon mustard

½ teaspoon ground black pepper

2 hard-boiled eggs

Fill a large stock pot with water and bring to a boil. Add 1 Tablespoon of the salt and the green beans and allow to cook for 8 minutes. Drain the beans and rinse under very cold water until completely cooled. Set aside and allow to drain.

Place the bacon in a large high sided skillet and cook over medium heat until crisp. Remove the bacon from the pan and place on a paper towel lined plate to drain. Discard all but 3 tablespoons of the bacon grease from the pan.

Add the shallots to the warm bacon grease and cook over low heat for 2-3 minutes. Whisk in the red wine vinegar, sugar, mustard, remaining salt and pepper.

Add the green beans to the dressing and toss to coat. Top with the crumbled bacon and hard-boiled eggs and serve immediately.