Slice the garlic into very thin slices. Use a mandolin if you have one, but watch your fingers!

Heat the oil in a large, deep saute pan. Fry the garlic chips in the oil until crisp and golden brown, about 2-3 minutes. Remove the garlic with a slotted spoon and drain on paper towels. Reserve the oil, now infused with garlic, in a small bowl. Reserve the pan.

Bring a large pot of salted water to a boil. Get a colander and a large bowl of ice water ready. Add the green beans to the boiling water and cook just until they are tender-crisp, about 1-2 minutes. Drain the green beans into the colander and then transfer to the bowl of ice water to shock them. Drain again and then place on trays lined with paper towels.

Place the pan used to cook the garlic over medium heat and add a teaspoon of the garlic oil. Add the shallots and the chopped almonds to the pan and cook, stirring, until the almonds are toasted and the shallots are translucent. Transfer to a large bowl.

In the same pan, add the cranberries, honey, vinegar and 1 tablespoon of water. Bring to a simmer and cook until the cranberries re-hydrate and are plump, about 4-5 minutes. Add to the bowl with the almonds and shallots. Add the blanched green beans and toss to coat. Place on a platter and garnish with the garlic chips. Drizzle the salad with the remaining garlic oil. This dish can be served room temperature. If making and dressing in advance, remove from the refrigerator a half hour before serving.