Bring 4 qt water and the 1/4 cup salt to boil
in a saucepan. Meanwhile, in a medium mixing
bowl whisk together the shallot, vinegar,
mustard, tarragon, the 1/4 tsp salt, and black
pepper. Slowly whisk in olive oil. Add the
beans to the boiling water stir once or twice
to distribute them and cook until tender
throughout but not soft, 4 to 5 minutes,
depending on the beans size and freshness,
Drain the beans in a colander. Put beans in
bowl and toss with vinaigrette, serve
immediately
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