Boil a large pot of salted water, add the green beans, and cook for 3 minutes until bright green and crisp-tender. Drain and plunge into ice water for 1 minute, then drain well and pat dry.

In a large bowl, whisk together the shallot, mustard, vinegar, honey, salt, and pepper. Slowly whisk in the olive oil until the dressing is emulsified.

Add the dried beans to the bowl and toss until they’re all coated. Let them sit 5 minutes, then transfer to a platter, top with toasted almonds and tarragon, and serve.