100 mlolive oil3golden shallots, thinly sliced on a mandolin3garlic cloves, thinly sliced on a mandolinZestedrind of 1 lemon and juice of ½700 gmbaby beans, trimmed1½ tbspwhite wine vinegar2 tspDijon mustard1 cupcoarsely chopped mint
Heat oil in a small saucepan over medium-high heat until shimmering, add shallots and fry, stirring occasionally, until crisp and browned (2-3 minutes). Remove with a slotted spoon and drain on absorbent paper. Add garlic to oil and fry, stirring occasionally, until pale golden (1 minute), then add lemon rind and stir occasionally until garlic and rind are crisp (30 seconds). Strain in a metal sieve into a heatproof bowl and set aside to cool (reserve oil).
Blanch beans until bright green and just tender (1-2 minutes), drain, refresh in iced water, then drain well. Halve lengthways (optional) and arrange on a platter.
Transfer 50ml reserved oil to a small bowl (discard remainder), whisk in juice, vinegar and mustard, and season to taste.
Scatter fried shallot, garlic and rind, and mint over beans, drizzle with dressing and serve.