Haricots Verts With Champagne-Shallot Vinaigrette

• 1 gallon water
• 1 1/2 teaspoons salt, divided
• 3 pounds haricots verts, trimmed
• 1/4 cup Champagne vinegar
• 1/4 cup finely chopped shallots
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons extravirgin olive oil

1. Bring 1 gallon water and 1 teaspoon salt to a boil in a Dutch oven. Add beans to pan; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
2. Combine remaining 1/2 teaspoon salt, vinegar, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Slowly drizzle oil into vinegar mixture; stir well with a whisk. Add beans to vinegar mixture; toss to coat.

gallon water, salt, haricots verts, vinegar, shallots, mustard, honey, freshly ground black pepper, extravirgin olive oil

Taken from www.myrecipes.com/recipe/haricots-verts-with-champagne-shallot-vinaigrette (may not work)