Cod with Green Bean and Beet Salad with a Mustard Shallot Vinaigrette

I paired this wonderful salad with cod that had been brushed with extra vinaigrette and baked til flaky.http://media-files.gather.com/images/d951/d465/d745/d224/d96/f3/full.jpg
1 T white wine vinegar
1 T whole grain mustard
juice from 1/2 fresh lemon
3 T extra virgin olive oil
1/2 t dried tarragon, rubbed
1/4 cup finely chopped shallot
1/2 lb fresh green beans, trimmed
1 can sliced beets, rinsed and well drained
sea salt and freshly ground black pepper to taste

Whisk together vinegar, mustard and lemon juice in a small bowl. Slowly whisk in oil. Stir in tarragon and shallots and salt and pepper.

Steam green beans til just tender, about 8 minutes. Plunge into ice water. Drain well: pour out onto a paper towel and ensure they are completely dry.

Pour into a large bowl and toss with vinaigrette. Carefully stir in beets. Chill til ready to serve.
I am not that fond of fresh green beans, but the beets took on such incredible flavor in this salad!
http://media-files.gather.com/images/d950/d465/d745/d224/d96/f3/full.jpg
Adapted from LHJ magazine

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