Green Beans with Mustard Vinaigrette

Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.

coarse sea salt
½ lb haricots verts or other thin green beans, trimmed
½ tsp. shallot, finely chopped
1½ tsp. red-wine vinegar
pepper, freshly cracked
½ tsp. grainy or smooth Dijon mustard
1½ Tbsp. olive oil

Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1-2 minutes.

Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.

Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard.

Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.

Makes 2 servings.