Haricots Verts with Mustard Vinaigrette

• Coarse salt
• 1/2 pound haricots verts or other thin green beans, trimmed
• 1/2 teaspoon finely chopped shallot
• 1 1/2 teaspoons red-wine vinegar
• Freshly ground pepper
• 1/2 teaspoon grainy or smooth Dijon mustard
• 11/2 tablespoons extra-virgin olive oil

1. Bring a large saucepan of water to a boil.
2. Prepare an ice-water bath.
3. Add salt to the boiling water, then add the haricots verts; cook just until the beans are bright green all over, 1 to 2 minutes.
4. Drain the beans; rinse immediately with cold water.
5. Transfer to the ice-water bath.
6. When chilled completely, drain; pat dry.
7. Put the shallot and vinegar in a small bowl; season with salt and pepper.
8. Let stand 15 minutes.
9. Whisk in the mustard.
10. Whisking constantly, pour in the oil in a slow, steady stream until emulsified.
11. Set aside until ready to dress the beans; whisk before using.

salt, verts, shallot, redwine vinegar, freshly ground pepper, mustard, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/haricots-verts-with-mustard-vinaigrette-392772 (may not work)