Haricots Verts With Champagne-Shallot Vinaigrette

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1 gallon water

1 1/2 teaspoons salt, divided

3 pounds haricots verts, trimmed

1/4 cup Champagne vinegar

1/4 cup finely chopped shallots

2 tablespoons Dijon mustard

2 tablespoons honey

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons extravirgin olive oil

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