Green Beans with Bacon Dressing

Norman Rockwell may have placed a perfectly browned turkey on the center of the table for one of his iconic scenes, but we’re dialing it up for this menu. Instead of turkey we’ve included not one, but two, delicious meat choices. Classic roast beef rises to another level when crusted with horseradish and spicy mustard. Versatile pork loin feels fancy when butterflied, filled and rolled. Not to be upstaged, this menu features kicked-up side dishes that are easy to prepare but look spectacular. Invest a little extra time in the kitchen, then linger around the dining table a bit longer as well. If ever there’s a season for celebrating, this is it.

Green Beans with Bacon Dressing

  • 1 1/2 pounds green beans, trimmed
  • 4 slices bacon, chopped 
  • 1/4 cup chopped shallots
  • 1 garlic clove, chopped 
  • 2 tablespoons red wine vinegar 
  • 1 1/2 tablespoons Dijon mustard 
  • 1/2 teaspoon dry mustard 
  • 1/4 cup extra-virgin olive oil 
  • Kosher salt 
  • 1/2 cup crumbled soft fresh goat cheese 
  • 1/4 cup dried sweetened cranberries


Cook the beans in a large pot of boiling water until tender-crisp, about 5-7 minutes. Drain thoroughly and return beans to the pot.

While beans cook, brown the bacon in medium skillet. Using slotted spoon, transfer bacon to paper towel-lined plate. Reserve 1 tablespoon drippings, then add the shallots and garlic. Saute over medium until soft. Add bacon back to skillet, then add vinegar and both mustards. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from heat and whisk in olive oil.

Pour the dressing over the beans and season with salt. Arrange on a serving platter. Sprinkle with the goat cheese and dried cranberries. Serve immediately.