Green Bean Salad with Bacon

Mustard and honey emulsify and add flavor to the warm bacon sauce, which wraps the beans well even after the green bean salad cools down.
Boil the beans in boiling water for 5 minutes. Drain and dip the beans in ice water; strain. Place the beans in a large bowl.Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 teaspoon of the filling in the pan. Crumble the bacon; set aside. Add the shallots to the filling in the pan; cook for 1 1/2 minutes, stirring frequently. Add the vinegar; cook for 30 seconds, scraping off the pan to prevent browning. Sprinkle the beans with the resulting mixture.Mix honey, mustard, pepper and salt, stirring with a whisk. Drizzle with green bean mixture; stir to coat. Sprinkle with chopped bacon.