Ingredients

• Kosher salt
• 2 pounds green beans, trimmed
• 1/4 cup creme fraiche
• 1/4 cup heavy cream
• 2 tablespoons dijon mustard
• 2 tablespoons whole-grain mustard
• 1 tablespoon white wine vinegar
• 4 cups frisee (about 4 ounces)
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh tarragon
• Freshly ground pepper

Instructions

1. Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Slice the green beans in half lengthwise.
2. Make the dressing: Whisk the creme fraiche, heavy cream, dijon and whole-grain mustard, and 1/2 teaspoon salt in a large bowl. Add the green beans and toss to coat. Drizzle with the vinegar and add the frisee and herbs; season with salt and pepper and toss.
3. Photograph by Chris Court