Yields
4 servings
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ingredients
1
lb(s) green beans (450 g)
2
shallots, finely minced
⅓
cup sherry vinegar (75 mL)
2
Tbsp Dijon mustard (25 mL)
1
cup olive oil (250 mL)
2
Tbsp honey (25 mL)
2
tsp fresh tarragon, chopped (10 mL)
Freshly ground black pepper to taste
bunch fresh chives
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directions
Step 1
Clean the beans and trim stem end.
Step 2
In a double boiler, steam the beans until tender-crisp, 3-5 minutes.
Step 3
Transfer immediately to a large bowl filled with ice water to stop cooking.
Step 4
In a bowl combine, vinegar and Dijon mustard.
Step 5
While whisking, slowly drizzle in olive oil to emulsify. Add honey and tarragon and season with salt and pepper.
Step 6
Immerse chives in boiling water, let stand 1-2 minutes until pliable.
Step 7
Placed cooked beans on a platter, using chives, tie into bundles of 4-5 beans. Pour dressing over bean bundles.
Step 8
Season with salt.