2 lbs. green beans, trimmed
1/2 tsp. salt
1/4 c. white vinegar
3 tbsp. Dijon mustard
2 tbsp. vegetable oil
1 tbsp. lemon juice
1/4 tsp. pepper
1/8 tsp. tarragon
1/8 tsp. basil

Put beans into a large pot of boiling water and boil for 5 to 8 minutes; drain. In large bowl whisk remaining ingredients and 1/2 teaspoon salt until well blended. Add drained beans, toss and serve hot. Serves 8.