Blanche the green beans by bringing a pot of water to a boil and submerging the trimmed green beans in the boiling water for 3 minutes. Remove, drain and plunge the green beans into an ice water bath. Drain again and set them aside in a serving bowl or dish.
Cook the bacon on a large, non-stick skillet over medium heat until crisp. Being careful to keep the bacon drippings in the pan, remove the bacon strips and set the aside to chop when cool.
Add the shallots to the pan with the bacon drippings, return to the stove and cook for 3-4 minutes or until tender and lightly browned. Add shallots to the green beans, along with the extra virgin olive, Citrus Champagne Vinegar, salt and chopped bacon. Gently stir to combine ingredients.
Sprinkle the walnuts and parsley over the dish and garnish with thinly sliced lemon before serving. Enjoy!
