Remove the ends of the beans and rinse in cold water. Bring some water and salt to a boil in a large pot and blanch the beans for 3-4 min. until they’re tender, but still quite firm. Plunge the beans straight into a bowl of cold water to immediately stop the cooking process. Then drain the beans and let them drip dry completely. Combine the beans with the tomatoes and onions in a large serving dish.Cheese cream
Place the cream and salad cheese in a mini-chopper and chop until smooth and creamy. Whisk together the mustard, honey, vinegar, oil, salt and pepper, then fold in the cheese cream. Season to taste, then pour over the vegetables. Sprinkle with olives and tarragon.To serve
As a part of salad buffet.