Haricots Verts with Champagne-Shallot Vinaigrette

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup champagne vinegar 
• 2 tablespoons dijon mustard 
• 2.5 tablespoons olive oil extravirgin
• 3 pounds haricots verts trimmed
• 2 tablespoons honey 
• 1.5 teaspoons salt divided
• 0.3 cup shallots finely chopped
• 1 gallon water 

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Bring 1 gallon water and 1 teaspoon salt to a boil in a Dutch oven.
2. Add beans to pan; cook 3 minutes or until crisp-tender.
3. Drain and plunge beans into ice water; drain.
4. Combine remaining 1/2 teaspoon salt, vinegar, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk.
5. Slowly drizzle oil into vinegar mixture; stir well with a whisk.
6. Add beans to vinegar mixture; toss to coat.