mat osv.

ingredients
mustard tarragon dressing        
1 tbsp. grainy mustard
1 tbsp. freshly squeezed lemon juice
1 tbsp. chopped tarragon (sub. dill if you don't have tarragon or are not a fan)
1/4 tsp. salt
2 tbsp. extra virgin olive oil
1 tbsp. honey
        
sauteed beans
2 tbsp. butter
2 cloves of garlic, finely chopped
1 lb mixed young snap beans, snow peas, sugar snap peas, or shelling peas, trimmed (see note for prep tips)
        
other
2 cups cooked and seasoned puy lentils (sub. green or black lentils or whole grains)
1 hard boiled egg
chopped tarragon, dill, and/or dill flowers
salt and pepper
        

instructions
1. whisk all of the dressing ingredients together and set aside.
2. in a large sauté pan or wok, melt the butter, then add chopped garlic and sautee for a minute, until fragrant.
3. add the beans and sauté, tossing, for a few minutes, just until they're warm and are just starting to soften.
4. serve on a bed of seasoned lentils (i used just salt and bay leaf in the cooking water), and grate the egg on top. garnish with more tarragon, dill, and/or dill flowers. drizzle with the the dressing and toss just before serving. taste and adjust with salt and pepper.