Green Beans with Crème Fraîche, Shallot, and Dijon Vinaigret

• porce: Serves 4 to 6

Ingredience

1 tablespoon unsalted butter

3 shallots, minced (about ½ cup/60 g)

2 heaping tablespoons Dijon mustard

Grated zest of 1 large lemon

4 tablespoons (60 ml) lemon juice

1 teaspoon champagne or other white wine vinegar

¼ cup (60 ml) olive oil

8 ounces (240 ml) crème fraîche

1 teaspoon salt, plus more as needed

Lots of freshly ground black pepper

1½ pounds (680 g) green beans, left whole, stems removed /2 cup (26 g) chopped tarragon leaves

Mini marigold flowers or other edible flowers, for garnish (optional)

Pokyny

Place the butter and minced shallots in a medium

saucepan and melt the butter over medium-low heat, 1 to 2 minutes, allowing the shallots to soften. Remove from the heat and whisk in the mustard, lemon zest and juice, vinegar, olive oil, and crème fraîche. Season with the salt and lots of black pepper. Taste and adjust the salt if necessary. Set the mixture aside.

Bring a large stockpot of salted water to a rolling boil. Have ready a large mixing bowl full of ice water and a sheet pan lined with a double layer of paper towels. When the water boils, drop in the beans all at once and cook until they are tender but retain a bit of a bite, about 4 minutes. Lift the beans out of the pot and shock them in the ice water. When cold, drain them and lay them out on the paper towels. When dry, dress the beans with the crème fraîche mixture. Fold in the tarragon leaves and pile the beans on a serving plate with edible flowers (if using).