1 1/2cupsbaguette or italian bread day old bread is best or put in oven to dry to make it easier to cube
6slicescenter cut or thick bacon
1large shallot
2clovesgarlic
1/4cupchicken stock
3tbspbalsamic vinegar
1 1/2tspwhole-grain mustard
3/4tspkosher salt
1/4tspblack pepper
3tbspcold butter unsalted and cubed
2lbfresh green beans, trimmed
Instructions
Preheat your oven to 350 degrees
Line a large baking pan with parchment paper
Cut bread into 1/4 inch cubes. It is ok if it is a bit crumbly.
Stir together the cheese and the olive oil in a mixing bowl. Stir until it is smooth - I used a whisk.
Add bread crumbs and stir until bread absorbs the cheese mixture. Stir lightly so it is not mushy. Transfer to the baking sheet and bake about 12 minutes. Check on it and stir once or twice for even cooking. Remove from oven and set aside.
Blanche green beans in a large pot of boiling salted water about 2 to 3 minutes. I did this the day before and cooked just until bright green and rinsed under cold water. I finished them off on Christmas day and watched carefully so they were not overcooked. I find there is a fine line between overcooked beans. If cooking the day of - beans should be cooked in 4 to 6 minutes. Remove with slotted spoon and let water drain.
Cook bacon until crispy brown and then remove from pan. Chop up the bacon and set aside. Take your sliced shallot and chopped garlic and cook in the rendered bacon fat about two minutes over low heat. Stir frequently.
Stir in stock, vinegar, mustard, salt and pepper and bring to a simmer over low. Add butter and cook stirring constantly until the butter melts and the sauce thickens about two minutes. Remove from heat.
Toss beans in sauce until well coated. Sprinkle with bacon bits, bread crumbs and serve.
Notes
You can make this ahead of time! I recommend cooking bacon and making sauce ahead and even bread crumbs which can be stored in an air tight container until ready to use.