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Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.