1 lb. green beans, trimmed
1 tbsp. drained bottled horseradish, or to taste
1/2 tsp. Dijon-style mustard
2 tbsp. vegetable oil
1/4 c. sour cream
Salt and pepper
4 slices bacon, cut crosswise into 1/2 inch pieces (optional)

In a large saucepan of boiling salted water, cook the beans for 6 to 8 minutes, or until tender, drain them, and refresh them under running cold water. Chill the beans, covered, for at least 1 hour or overnight.

In a small bowl, whisk together the horseradish, mustard, oil, sour cream, and salt and pepper to taste and chill the dressing, covered, for at least 1 hour or overnight.

In a skillet, cook the bacon over moderate heat, stirring, until brown and crisp, and transfer it with a slotted spoon to paper towels to drain. Arrange the beans in a salad bowl, spoon the dressing over them, and sprinkle the bacon over the top. Serves 6.