Cook beans in boiling water 8 minutes or just until crisp-tender. Drain and rinse with cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from pan, and crumble. Add shallots to bacon drippings in pan; sautÃ© 1 minute. Add almonds; sautÃ© 1 minute. Remove pan from heat, and cool. Add vinegar and sugar to pan, and stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Regular balsamic vinegar also works here.