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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.
