In a medium frying pan, cook the Thick-Cut Bacon (4 slice) over medium heat until crispy, flipping several times. Remove bacon and crumble or chop the bacon. Reserve 1 1/2 tablespoons of bacon grease for the dressing.
Create an ice bath (ice and water) in a large bowl and set aside.
Bring a medium saucepan with 6 cups of salted water to boil. Add the Green Beans (1 pound) and cook until crisp tender.
Using a slotted spoon or spider, transfer the green beans to the ice bath. When the beans are cold, drain off the water and pat the beans dry with paper towels. Transfer the beans to a large bowl.
Cut Tomato (1 cup) into bite sized pieces and cut Ciliegine Mozzarella (1 cup) into half. Thinly slice the Radish (1/2 cup).
Add cut tomato, ciliegine and assorted radishes to the green beans and toss to combine. Set aside.
In a small bowl, combine the Shallot (1/4 cup), bacon grease, Whole Grain Dijon Mustard (1 tablespoon), Extra-Virgin Olive Oil (1 1/2 tablespoon) Red Wine Vinegar (1 1/2 tablespoon), Fresh Parsley (2 tablespoon), .Ground Black Pepper (1/4 teaspoon), and Kosher Salt (1/2 teaspoon). Whisk to combine.
Pour the dressing over the salad and use a pair of tongs to toss the salad in the dressing until completely coated. Sprinkle with thick cut bacon strips and serve. Enjoy!