Bring a medium pot of water to a boil. Lightly salt the water and blanch the green beans for 2-3 minutes. Drain and set aside.

Then, cut bacon into a small dice (TIP: freeze the bacon for 15 minutes before to make it easier to cut!). Heat a non-stick skillet over medium heat, then add olive oil and shallots, cooking for 3-4 minutes until translucent.

Add bacon and cook through, about 7 minutes, then add mustard seeds to toast for 1-2 minutes.

Take the mixture off the heat, then add balsamic, honey and thyme into pan.

While the pan is still hot, add the green beans, just to warm through.

Serve on a platter, pouring the warm vinaigrette over the top.