Toast almonds: In a small saucepan, combine the olive oil and chopped almonds. Cook over medium-low heat for 4–6 minutes, until almonds are just turning golden.
Add shallots: Turn off the heat and stir the minced shallots into the warm oil and almond mixture. Set aside.
Blanch green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until just tender and bright green.
Drain and dress: Drain the green beans and pat dry. Transfer to a serving dish and immediately top with the olive oil, almond, and shallot mixture.
Finish and serve: Add lemon juice, season with salt and pepper, and toss to combine. Serve warm, or refrigerate overnight to serve cold the next day for enhanced flavor.