Ingredients
2 lb green bean
1 ½ tsp Dijon mustard
2 Tbsp red wine vinegar
⅓ cup 1/4 cup plus 1 tablespoon extra-virgin olive oil
kosher salt
freshly ground pepper
1 Tbsp chopped tarragon
1 Tbsp snipped chives
½ tsp chopped thyme leaves
½ lb cherry tomato, halved
1 ½ tsp Dijon mustard
2 Tbsp red wine vinegar
⅓ cup 1/4 cup plus 1 tablespoon extra-virgin olive oil
kosher salt
freshly ground pepper
1 Tbsp chopped tarragon
1 Tbsp snipped chives
½ tsp chopped thyme leaves
½ lb cherry tomato, halved
Directions
1. Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
2. In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve.
