1 lb. green beans, stringed
1 tbsp. horseradish
1/2 tsp. Dijon mustard
2 tbsp. vegetable oil
1/4 c. sour cream
Salt & pepper to taste
4 slices bacon cut crosswise into 1/2" pieces

Cook green beans in boiling water for 6-8 minutes. Drain and refresh under cold water. Chill beans for 1 hour or overnight. Whisk together all other ingredients except bacon. Cover and chill at least 1 hour or overnight. Cook bacon, remove with slotted spoon. Arrange beans in salad bowl, top with sour cream mixture and sprinkle with bacon. Serves 6.