Green Beans and Mushrooms

Bring a large pot of salted water to a boil. Submerge the fresh green beans and cook for 5 minutes, then drain. Shock in an ice water bath for a few minutes, then drain in a colander.
Cook the bacon in a skillet, flipping it with a fork. Drain it on paper towels until cooled, then crumble it into bite-sized pieces.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Fry the mushrooms until they have turned brown and all the liquid is gone. Remove the mushrooms and set aside.
Add a little more butter to the same skillet, then cook the shallots until golden brown. Set aside.
Pour in ¼ cup of white wine to deglaze the pan. Scrape off the browned bits of mushrooms and shallots with a wooden turner.
Place the chopped walnuts in a small skillet over medium-high heat, and dry toast them, stirring constantly. Watch them closely, as they can burn easily.
Return the mushroom, bacon, shallots, and green beans to the large skillet. Turn the heat down to medium low to heat through.
Meanwhile, whisk the oil, vinegar, and salt together in a bowl.
Once the green beans are heated through, remove from the heat and pour the dressing over them and toss to combine.
Add the toasted walnuts to the mixture in the skillet and toss again, then garnish with chopped parsley. Serve while still warm.