Step 1 – Cook the beans

Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 5 minutes, until tender but still crisp. Drain immediately and plunge into a bowl of ice water to set the color. Drain again.

Step 2 – Prepare the vegetables

Cut the cherry tomatoes in half. Finely chop the shallot, if using. Set aside in a large salad bowl.

Step 3 – Prepare the mustard vinaigrette

In a small bowl, whisk together the mustard and vinegar. Slowly drizzle in the olive oil while whisking to emulsify. Stir in the grated garlic and honey, if desired. Season with salt and pepper to taste.

Step 4 – Assemble the salad

Add the well-drained green beans to the salad bowl with the tomatoes. Pour over the mustard dressing and gently toss to coat everything well.

Step 5 – Adjust and serve

Taste, adjust the seasoning if necessary and serve immediately or slightly chilled.