Servings: ~4

2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
1 tablespoon minced fresh tarragon leaves 1 tablespoon minced fresh tarragon leaves
1 tablespoon minced shallots 1 tablespoon minced shallots
1 pound green beans, trimmed 1 pound green beans, trimmed
1/4 cup extra virgin olive oil ¼ cup extra virgin olive oil
1 teaspoon Dijon mustard (preferably coarse) 1 teaspoon Dijon mustard (preferably coarse)
Kosher salt and freshly ground pepper to taste Kosher salt and freshly ground pepper to taste

Bring a large pot of salted water to a boil. While the water is coming to a boil, fill a large bowl with ice water. In a small bowl, combine the vinegar, tarragon and shallots. Set aside.
Plunge the beans into the boiling water and cook for about 4 minutes until just barely tender. Drain and drop them immediately into the bowl of ice water to stop the cooking. Let them cool for a few minutes, then drain well.
Meanwhile, add the olive oil, mustard, and salt and pepper to the shallot mixture and stir to combine. Turn the drained and cooled beans into a serving dish or bowl, drizzle the dressing over them, and toss to coat the beans. Season with more salt and pepper if needed. Serve at room temperature.