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1
Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking).
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2
Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color.
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3
Drain and set aside in refrigerator until needed.
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4
Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released.
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5
The lime will be hot coming from the microwave, so let it cool just enough so you can handle it, before squeezing it.
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6
Turn on the blender and through the feed opening, add the rosemary, tarragon, cilantro, stone ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed.
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7
At this point the lime should be cool enough to squeeze.
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8
With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon.
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9
Adjust the seasoning with salt and pepper.
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10
Set aside in refrigerator until needed.
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11
(When chilled, the dressing should resemble something like mayonnaise.)
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12
Reserve some of the dressing to drizzle on the plate later.
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13
Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours.
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14
(Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
