Green beans in mustard vinaigrette

Ingredients:

• 0.9 kg green beans, ends trimmed
• 3 tablespoons white wine vinegar
• 0.5 tsp sugar
• 2 shallots, thinly sliced
• 3 tablespoons Dijon mustard
• 1/3 cup extra-virgin olive oil

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the green beans and cook until slightly tender, 2-3 minutes. Then, using tongs, transfer the green beans to a bowl of ice water, submerging them completely. Let cool completely, about 5 minutes, then drain and pat dry.
2. Meanwhile, in a large bowl, combine the vinegar, sugar, and 1 teaspoon of salt. Add the shallots and stir to coat. Let sit while you blanch the beans.
3. Stir the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth. Add the green beans and toss to coat. Season with salt and pepper to taste.