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French Green Bean Salad

1 pound green beans or haricots verts, trimmed
1/2 cup extra-virgin olive oil
1/2 cup minced onion
1/4 cup French Dijon mustard
1 tablespoon mayonnaise
2 teaspoons red wine vinegar
1 tablespoon dried herbes de Provence or 1/2 teaspoon each dried oregano and dried thyme
Salt and freshly ground black pepper
1 plum tomato, seeded and minced

1. Bring a pot of lightly salted water to a boil. Add the beans and cook 3 to 5 minutes, until bright green and cooked through but not mushy. Meanwhile, fill a large bowl with ice water. Drain the beans in a colander, then plunge into ice water to stop the cooking. When cool, drain well, let dry and cut in half. Place the beans in a large serving bowl.
2. In a small skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stir, ring, until wilted, about 5 minutes.
3. In a small mixing bowl, whisk together the mustard, mayonnaise, vinegar, herbs, and salt and pepper to taste. Drizzle in the remaining oil and whisk until emulsified.
4. Add the onion and tomato to the beans. Add the dressing and toss well. Taste for salt and pepper. Set aside at least 30 minutes to let the flavors blend. Serve at room temperature.

Makes 4 servings.