Petite Green Beans & Tomato Salad with Creme Fraiche Dressing

1 Pound of petite green beans

1/4 cup chopped fresh basil

2 T minced shallots

2 T fresh lemon juice

2 T creme fraiche

1 T honey

1/2 t salt

1 pint grape tomatoes halved

1. Cook the green beans in boiling water 2 minutes or just until crisp-tender.  Drain and rinse with cold water.
2. Combine basil and next 5 ingredients in a large bowl, stirring with a whisk.  Add green beans and tomatoes, toss gently to coat.

will yield 6 servings about 3/4 of a cup each.