Instructions: 1. Snip off ends of beans. In a large pot bring a large quantity of salted water to a boil. Add beans and boil, uncovered, until tender-crisp (6 to 8 minutes). Pour into a colander to drain. Immediately rinse with cold water to stop cooking. Drain well.

2. In a salad bowl mix vinegar, shallot, mustard, and salt. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened. Add beans and mix lightly.

3. Serve beans on butter lettuce; garnish with pimiento.

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