Preheat oven to 350°F. Add nuts to a small baking sheet and place in the heated oven for about 10 minutes to toast, until they are golden and fragrant. You can toast nuts whole and chop after toasting or toast chopped nuts. If your nuts are already chopped it will take less time for them to toast. This step is optional but recommended.
Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process.
In a large bowl, whisk together apple cider vinegar, olive oil, maple syrup, minced shallots, dijon mustard, sea salt and pepper.
Add blanched green beans, nuts and dried cranberries into the bowl with the dressing. Toss to coat and refrigerate for at least 30 minutes to allow the flavors to blend.
While salad is chilling, make fried shallots by slicing shallots into thin rings with a knife or mandoline. Add shallots and oil to a frying pan. Turn heat to medium-high and saute shallots for about 5-7 minutes. Turn the heat to medium-low and continue cooking for 3-5 more minutes or until shallots are golden and crispy. Keep an eye on them as they can burn quickly! Transfer the fried shallots to a plate or pan lined with paper towels or a clean dishcloth to soak up the extra oil. Let cool completely.
Once you’re ready to serve, mix your salad together (the dressing will go to the bottom after sitting) and top it with the fried shallots right before serving.