Method

1. Blanch the green beans in boiling water and transfer immediately to cool in ice bath. Clean and julienne vegetables (cut into thin matchsticks). You can do this by hand with a sharp knife, but using a mandolin makes it a lot easier and faster.    

2. Place all the cut vegetables in a bowl and add a pinch of salt, some freshly ground pepper and 4 tbsp of well-shaken Forager’s Vinaigrette. Mix to coat and let it marinade for a few minutes. Pick fresh leaves of tarragon and mix into the salad. Pile high in a shallow bowl or on a plate and drizzle with the leftover marinade from the mixing bowl.