Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain.
Rinse with cold water, and drain. Pat dry. (Beans can be prepared 1 day ahead. Wrap in paper towels, put in a ziplock bag, and chill. Bring to room temp before continuing.)
Place the beans in a large bowl. cook the bacon in a skillet, and transfer to paper towels to drain, reserving the drippings in a skillet. Add the shallots and garlic to the drippings in a skillet. Sauté over medium, 1 minute or just until soft. Add the vinegar. Dijon, and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Whisk in the olive oil. Season with salt and pepper.
Toss the beans with the warm dressing. Sprinkle with the bacon, goat cheese and dried cranberries. Serve immediately.
