Ingredients

• 3 pounds green beans, trimmed, cut into 2-inch pieces
• 3 tablespoons country-style Dijon mustard
• 1/4 cup Sherry wine vinegar
• 2/3 cup olive oil
• 1/3 cup minced shallots
• 2 1-pint baskets cherry tomatoes

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Instructions

1. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.