Green Bean Salad

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Shallots, lightly cooked in bacon fat, complement the flavor of fresh green beans.

1 pound green beans
1/4 pound bacon
1 shallot, minced
2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives

In a pot of boiling, salted water, cook beans for 6 to 8 minutes or until crisp-tender. Drain and rinse under cold running water. Put beans on paper towels and pat dry. Place in a shallow serving dish.

Cook bacon until crisp, then remove to paper towels. Reserve 2 tablespoons of bacon drippings.

Add shallots to bacon drippings and stir over medium heat until tender. Add vinegar, tarragon, sugar, salt, and pepper. Remove from heat, stir in chives, and pour over green beans. Crumble bacon over beans and serve at room temperature. 

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