Balsamic Green Beans

Boil the beans in boiling salted water to coat them, 3-4 minutes or until they are crisp and soft; drain. Dip the beans in ice water to stop the cooking process; drain.Cut the shallots crosswise into thin slices; separately, into rings. In a heavy saucepan, pour 1-inch-thick oil; heat over medium-high heat to 350 degrees. Saute the shallots in batches for 1-2 minutes or until crisp. Remove from the pan with a slotted spoon; pat dry on paper towels.Cook the vinegar and sugar in a large skillet over medium-high heat, stirring frequently, for 5 to 6 minutes or until reduced to 3 tablespoons. Beat in the butter until smooth. Add the beans and simmer for 5 minutes or until fully warmed; season with salt and pepper to taste. Place on a serving platter. Top with shallots, almonds and bacon. Serve immediately.