Preparation

• Cook beans in boiling water in large uncovered saucepan on medium-high heat 5 to 6 minutes or until tender-crisp. Drain immediately and rinse with cold water. Let drain until dry or pat dry with paper towels before tossing with Vinaigrette. Set aside.

• Cook bacon in large skillet on medium heat until crisp. Remove bacon. Crumble and set aside. Remove all but 1 tablespoon drippings from skillet.

• Stir vinegar, mustard, honey, garlic salt and pepper into skillet with a whisk until smooth. Cook and stir on medium heat until mixture is slightly thickened. Remove from heat.

• Stir bacon into vinaigrette in skillet. Add beans and pecans; toss to coat well. Serve immediately or at room temperature.