1 pound haricots verts (very thin string beans)
1 medium red onion, finely diced
2 tomatoes, seeds removed and finely diced
1 cup (about 1/4 pound) seedless red grapes
1/8 cup chopped fresh rosemary leaves
1 tablespoon chopped fresh tarragon leaves
1/8 cup chopped fresh cilantro leaves
4 1/2 teaspoons stone-ground mustard
1 tablespoon rice wine vinegar
1 1/2 teaspoons chopped fresh ginger
1/4 cup grapeseed oil (or your choice of olive or canola oil)
1 ounce water, preferably bottled
Freshly ground black pepper
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