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1
Blanch the green beans in a large pot of generously salted boiling water.
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2
When the beans are barely al dente, about 4-5 minutes, transfer to an ice bath.
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3
Drain, pat dry with paper towels and set aside.
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4
Cut tomatoes in half horizontally.
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5
Gently squeeze halves and catch pulp, seeds and any juices in a fine mesh strainer set over a small bowl.
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6
Use a wooden spoon to press the pulp to release all the juices.
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7
Reserve the liquid - you should get about 1/4 cup - and discard seeds.
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8
Dice the tomato flesh (leaving skin on); set aside.
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9
In a large pan over medium heat, cook bacon until crisp, about 12-15 minutes.
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10
Remove to a plate lined with paper towels.
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11
Set aside.
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12
Reserve 2 tablespoons of rendered bacon fat and discard the rest.
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13
In the same pan, over medium heat, heat the reserved bacon fat and add the shallots.
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14
Cook until shallots have caramelized to a deep golden brown, about 8-10 minutes.
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15
Whisk in cider vinegar, strained tomato juices, honey and Dijon to form a dressing.
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16
Season with salt and pepper to taste.
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17
Increase heat to high, add diced tomatoes and cook 1-2 minutes, or until tomatoes break down slightly.
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18
Add the green beans, stir together, and cook, stirring, until the beans are heated through.
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19
Add bacon, toss to combine, and serve.
