Haricots Verts With Poached Eggs And Tarragon Vinaigrette

• 7 large eggs, divided
• 1 1/2 tablespoons tarragon vinegar
• 3/4 teaspoon Dijon mustard
• Salt
• Freshly ground black pepper
• 1/4 cup grapeseed oil or vegetable oil
• 1/4 cup extra-virgin olive oil
• 1/3 cup packed tarragon leaves
• 1 lb haricots verts, trimmed
• 1 1/2 teaspoons distilled white vinegar
• 1/3 cup shelled roasted pistachios, coarsely chopped

1. Generously cover 1 egg with cold water in a saucepan. Bring to a boil, then simmer, uncovered, 3 minutes. Transfer with a slotted spoon to an ice bath and let stand 5 minutes. Peel egg and set aside.
2. Blend tarragon vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, slowly add oils and blend until emulsified. Add reserved egg and tarragon; puree until dressing is smooth and green. Set aside.
3. Cook haricots verts in well-salted boiling water, uncovered, until just tender, 4-8 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Toss with 1/2 cup vinaigrette.
4. Bring 1 1/2 inches water and white vinegar to a boil in a 12-inch skillet. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2-4 minutes. Transfer with a slotted spoon to paper towels to drain. Season with salt and pepper.
5. Serve haricots verts sprinkled with pistachios and topped with eggs. Drizzle with some of remaining vinaigrette.

eggs, tarragon vinegar, mustard, salt, freshly ground black pepper, grapeseed oil, extravirgin olive oil, tarragon, haricots verts, white vinegar, pistachios

Taken from www.epicurious.com/recipes/food/views/haricots-verts-with-poached-eggs-and-tarragon-vinaigrette-51238690 (may not work)