I call this salad "à la Dijonnaise" because the quartet of ingredients that sets this one apart -- lemon zest, honey, mustard and anise seed -- are combined in the pain d'épices that M.F.K. Fisher describes in one of her essays about living in Dijon. Rounded out with olive oil and garlic, the combination makes a delightful salad dressing. It's perfect with the simple, straightforward flavors of haricots verts, heirloom cherry tomatoes and cucumbers (which I add to give a bit of crunch to the salad). If you can't get haricots verts, use small, slender Blue Lake or similar string beans. I highly recommend that you grind the anise seeds with the garlic, as it simply transforms the flavor of both.And if you don't have roasted garlic, and like raw garlic in your salad dressings, then by all means use it. The egg yolk in this is a polite nod to the traditional French recipe for mustard and lemon sauce for green beans, which is where the idea for this dressing actually started. I've included in the notes below alternate instructions for making this ahead, to take on a picnic. Enjoy!! - AntoniaJames

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