Green Bean and Mushroom Skillet

In a 4- to 6-qt. pot blanch beans in boiling, lightly salted water 5 to 8 minutes or just until bright green and crisp-tender. Drain; plunge beans into an ice bath. Drain well; chill.

In a small bowl combine flour and 1/4 tsp. each kosher salt and black pepper. Add shallots; toss to coat. In a small saucepan heat 1/3 cup canola oil over medium. Add shallots in batches; cook 1 1/2 to 2 minutes or until golden. Using a slotted spoon, remove shallots to a paper towel-lined plate to drain.

In an extra-large skillet cook mushrooms over medium 8 to 10 minutes or until tender and browned; remove from skillet. Add bacon to skillet. Cook until browned and crisp; remove to drain, reserving 2 Tbsp. drippings in skillet. Crumble or chop bacon.

Add 2 Tbsp. canola oil to drippings in skillet. Add garlic; cook 1 minute. Add beans, mushrooms, bacon, marjoram, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat through, tossing, about 3 minutes. Transfer to a platter. Thinly slice or crumble goat cheese and add to veggies; gently toss to melt. Top with flaky sea salt, cracked black pepper, and crispy shallots. Serves 8.