Summer Bean Salad With Creamy Lemon Dressing

• 1 1 lb green beans, yellow wax beans or 1 lb runner beans, stems trimmed
• 1 1/2 shallots, finely chopped
• 1/2 cup walnut halves, and pieces toasted
• 1 handful fresh flat-leaf parsley, chopped
• 1 tablespoon grainy mustard
• 1 tablespoon hot water
• 1/2 teaspoon sugar
• 1 lemon, juice of
• 1/3 cup extra virgin olive oil
• 1/4 cup creme fraiche or 1/4 cup sour cream
• kosher salt & freshly ground black pepper

1. Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley.
2. In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.

green beans, shallots, walnut halves, handful, grainy mustard, water, sugar, lemon, extra virgin olive oil, creme fraiche, kosher salt

Taken from www.food.com/recipe/summer-bean-salad-with-creamy-lemon-dressing-417161 (may not work)