1 lb. fresh haricots verts (thin green beans) trimmed
6 large shallots
1/2 cup balsamic vinegar
1 Tbsp. light brown sugar
3 Tbsp. butter
1/2 cup lightly salted roasted almonds, coarsely chopped
1/2 cup cooked and crumbled bacon (about 5 slices)
1. Cook bean sin boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch in a heavy sauce pan; heat over medium high heat to 350. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.
3. Cook vinegar and sugar in a large skillet over medium high heat; stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and saute 5 minutes or until thoroughly heated; add salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.