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1
Using a mandoline or a sharp knife, thinly shave the fennel crosswise, and set aside.
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2
In a small bowl, combine the mustard and the lemon juice.
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3
Add the garlic cloves and salt to taste.
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4
Stir the mixture while gradually adding 1/2 cup olive oil, until it is somewhat mixed but not fully incorporated; there should be large beads of oil flecking the liquid.
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5
Taste and adjust seasoning, and set aside.
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6
Preheat the broiler, placing the rack 6 inches below the heat.
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7
Over high heat, bring a medium pot of lightly salted water to a boil.
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8
Lightly oil the broiling pan, and arrange the cuttlefish in a single layer.
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9
Sprinkle with remaining 1/4 cup olive oil, and season to taste with salt and pepper.
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10
Add the haricots verts to boiling water, and blanch until tender, 3 to 4 minutes.
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11
Drain well, and cut into thirds.
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12
Place the cuttlefish under the broiler and cook, turning once, until puffed and opaque, about 2 minutes for each side.
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13
To serve, make a pile of fennel on each of four plates.
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14
Sprinkle a handful of haricots verts over each.
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15
Spoon over with a tablespoon or two of the vinaigrette.
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16
Place the cuttlefish on top; pour some cooking juices over them.
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17
Add a touch more of the vinaigrette, and sprinkle with parsley.
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18
Serve immediately.
