Tarragon Green Bean Salad

From Patricia Wells At Home in Provence

1 Tbs. lemon juice
sea salt to taste
3 shallots, peeled and minced
3 Tbs. heavy cream
1 lb. fresh green beans
2 Tbs. coarse salt
4 Tbs. fresh tarragon, snipped

Boil 3 qts of water in a large pot.
Meanwhile, whisk together the lemon juice, a pinch of salt, the shallots and cream.  Set aside.
Rinse and trim beans, cut into 1" pieces. (We used French green beans, haricot verts, and left them whole.)
Boile the beans if salted water until tneder crisp, about 5 minutes for regular beans, less for  haricot verts,
then plunge in an ice bath to cool quickly.  Drain and dry
Adjust the dressing to taste.   Toss the beans in the dressing, then add the tarragon and toss to blend.
Serve at room temperature.

Serves 4 to 6