Haricots Verts with Mustard Vinaigrette
1/2 pound haricots verts 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
1 1/2 tablespoons extra-virgin olive oil
STEP 2-Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
STEP 3-Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.