Haricots verts are a bountiful staple of summer farmers’ markets. Crisp, bright and lively, they invariably make a lovely veg addition to any meal.

Or so you may think in June. But but the time August rolls around, you may be faced with the “What, steamed green beans again?” look from your family.

A bit of Dijon’s rustic elegance is guaranteed to revive interest in this summer stalwart no matter what the season.

Let’s get cooking!

The Prep

Mince fresh chives, dill weed, tarragon, basil and chervil so that you have 1/4 tsp of each.

Mince 1 shallot.

Squeeze 1 tsp of fresh lemon juice.Watercolor lemon fruit branch with leaves isolated on white background. Lemon citrus tree. Lemon branch and slices. Lemon branch with leaves. Hand painted illustration

Measure 1/4 C prepared (store-bought) Dijon mustard.

Measure out 1/4 C olive or avocado oil.

Clean and trim 1 lb of fresh haricots verts. Blanch for 8-10 minutes, until tender but still retaining a bit of snap. Plunge beans in ice water.

Frozen whole green beans work equally well here. Simply defrost overnight in the refrigerator and reduce your cooking time to about 5 minutes. Plunge in the ice water bath and continue with the remainder of the recipe.

You are mised out!

The Assembly

Arrange the beans on a serving plate or individual dinner plates.

Combine the herbs, mustard, lemon juice and shallot to a small mixing bowl. Slowly whisk in the oil. Adjust seasonings to taste.

Lightly drizzle the dressing over the beans.

The Payoff

This elegant side compliments delicate dishes like poached sole, but it can stand up to richer proteins like braised chicken thighs or pork belly too.

The dressing here also works well with other flavorful green veggies like asparagus.