Haricot Verts À La Dijonnaise

By Food52
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1 pound haricots verts (some call them "French beans")

2 small organic Persian cucumbers (See note below.)

Kosher salt for sprinkling over the cucumbers

1 tablespoon minced shallot

1 tablespoon tarragon vinegar

Yolk of one hard boiled egg

1 teaspoon honey (or more to taste), warmed

½ teaspoon lemon zest, or more to taste

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

2 medium cloves of roasted garlic (See note below.)

1/2 teaspoon anise seed

Pinch of sea salt

1 tablespoon extra virgin olive oil

12 or 14 cherry tomatoes

2 tablespoons of finely chopped fresh parsley

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