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1
Fill a large mixing bowl with ice cubes and water and set aside.
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2
Fill a 6- or 7-quart pot two-thirds full of well-salted water.
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3
Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes.
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4
Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes.
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5
Drain and pat dry.
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6
Put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes.
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7
Transfer to a paper-towel-lined plate and coarsely crumble.
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8
Remove the pan from the heat and let it cool slightly.
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9
Add 2 Tbs.
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10
of the olive oil to the pan and return it to medium-high heat.
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11
Add the mushrooms, shallots, and 1/4 teaspoons salt, crushed red pepper flakes, if using, and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes.
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12
Add the sage and cook, stirring, until fragrant, about 30 seconds.
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13
Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs.
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14
oil.
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15
Stir to combine.
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16
Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes.
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17
Season to taste with salt & crushed red pepper flakes.
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18
Transfer to a warm serving platter and garnish with the pancetta.
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19
MAKE AHEAD TIPS:.
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20
*The beans can be boiled and refrigerated up to 6 hours ahead.
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21
**The remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator.
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22
***An hour before finishing, remove the beans from the refrigerator to come to room temperature.
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23
E N J O Y!
