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Bring a large pot of water to a boil. Add a few pinches of salt to the water and then add the green beans. Cook the green beans in the water for 3 minutes. Remove the green beans from the water using a slotted spoon and put them into a bowl of ice water to stop the cooking process. While the beans are cooling, prep the tomatoes and shallot (if you haven't already). Place the drained and cooled green beans, halved tomatoes and shallot in a serving bowl. In a small bowl or mason jar add all of the vinaigrette ingredients and whisk or shake them well. Pour half the dressing over the salad and toss everything together. Serve the salad immediately or store in the fridge until you are ready to serve.
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Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta