2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
2 cloves garlic
1 lb. fresh green beans, trimmed
6 slices cooked bacon, crumbled
¼ cup chopped candied pecans
salt and pepper
Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard, and garlic in a food processor or blender, and set aside. Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait three minutes and drain. Allow the green beans to air dry or by patting them with a paper towel.
Toss the beans in the dressing and top them off with the crumbled bacon and pecans. Season lightly with salt and pepper.