Instructions: Cook green beans in salted water until tender, about 5 minutes. Cool in iced water to retain color. Drain and pat dry. Set aside while preparing the dressing.

In a skillet, saute the sliced bacon in the olive oil. Add the garlic, shallots, thyme and tarragon and cook for 3 minutes. Remove from heat and add the sherry vinegar. Add salt and pepper to taste.

Mix beans with the warm vinaigrette and top with crumbled feta cheese.

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