½ lb(s) green beans, ends trimmed (or yellow wax beans, or dragon tongue beans, see note)
1 Tbsp freshly squeezed lemon juice
½ Tbsp dijon mustard
¼ tsp sea salt
freshly ground black pepper to taste
1 tsp agave nectar
1 small clove garlic, grated (use kitchen rasp)
2 Tbsp olive oil
1 tsp fresh tarragon, chopped (or 1 tbsp fresh parsley or dill)
1. In a pot of boiling, salted water, add beans. Let cook for 5-7 minutes (depending on thickness of beans), until just nicely tender to the bite. Remove, and immediately rinse beans through very cold water until they have completely cooled. Drain to dry and set aside.
2. Meanwhile, in a bowl, whish together lemon juice, mustard, salt, pepper, agave, and garlic. Continue to whisk and slowly drizzle in olive oil to emulsify. Finally, stir in tarragon.
3. To serve, toss beans (pat dry if needed) with vinaigrette.
4. Note: Dragon tongue beans are not always found in grocery stores, but may be found in specialty whole foods stores or at farmers' markets. They are more flattened in shape, and have a light yellow base with purplish streaks. They are so fun and colorful, and taste delicious - though most of the purple coloring fades with cooking.