A few weeks ago, I made a dish inspired by Kristen Kish, it was a charred green bean salad with a mustard vinaigrette topped with fried shallots.
Basically, you char 1.75 lbs of haricot verts, then pour a mustard vinaigrette over it. The vinaigrette is as follows: 1 tsp garlic, 1 T oregano, 1 tsp thyme, 1/4 apple cidar vinegar, 2 T EVOO, 1 tsp whole grain mustard, salt, pepper and sugar to taste. Chill for at least an hour.
Optional: top with fried shallots (I didn’t do this), I’d imagine the canned french-fried onion strings would work just as well. 
If you need better instructions, just ask, I hate recipe writing.
