Green bean salad with sour cream dressing

Ingredients:

• 900 g green beans, ends trimmed
• 1/4 cup crème fraîche
• 1/4 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tbsp. grainy mustard
• 1 tbsp. white wine vinegar
• 4 cups frisee (about 100 g)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh tarragon

Preparation:

1. Fill a large bowl with ice water and set aside. Bring a large saucepan to a boil and season with salt. Add the green beans and cook until crisp-tender, 7-10 minutes.
2. Drain the beans and immediately transfer them to an ice bath; let them sit until cool, about 2 minutes. Drain and pat dry with paper towels. Cut each bean in half lengthwise.
3. Prepare the dressing:
   
   In a large bowl, combine crème fraîche, heavy cream, Dijon and grainy mustard, and 1/2 teaspoon salt. Add the green beans and toss to coat. Drizzle with vinegar, add the frisée and herbs, season with salt and pepper to taste, and toss.