Green Bean Salad with Herbs and Olives

Adapted from: David Tanis          

Serves: 2 - 4

Salt and pepper
1 1/2 pounds green beans
1/2 pound tomatoes (optional)
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 cup good quality green olives, pitted and halved
2 tablespoons chopped dill
1 tablespoon chopped chives

Bring a large saucepan of well salted water to a boil.  Add beans and cook for 2 minutes, until firm tender.  Drain and rinse beans with cool water, then blot with a kitchen towel.  Set aside.  Make your vinaigrette: put the garlic, shallot and vinegar in a small bowl.   Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 - 10 minutes.  Add the mustard and whisk to dissolve, then whisk in olive oil. Chop the tomatoes, if you are using them, to olive-size bites. To assemble the salad, put the cooked green beans and tomatoes in a serving bowl and season lightly with salt and pepper.  Add the olives and half the vinaigrette.  Toss well, then taste and adjust the seasoning.  Sprinkle the salad with dill and chives and serve.