This is a different take on holiday green beans. Instead of the heavy mushroom sauce, we have a bacon mustard sauce which could be lighter if I wasn’t so heavy handed with the bacon. But it’s bacon, so I’m not asking for forgiveness or permission. The mustard breaks up the richness, and the lemon adds brightness. I hope you like it.

2 pounds green beans
2 tablespoon Dijon mustard
3 tablespoons butter
1 tablespoon garlic, minced
6 strips bacon
Juice 1 lemon
Salt and pepper
1/2 cup almonds

Heat oven to 350.

Cook bacon to crispy and chop.

In a large kettle, blanch green beans for 5 minutes.

Add green bean to an ice bath to stop cooking.

Melt butter in microwave, adding garlic the last 30 seconds.

Add Dijon mustard and whisk. Add lemon juice and continue to whisk.

Add dressing to green beans, add bacon and add almonds.

Bake for 25 minutes.

Serve.