Haricots Verts in Plum Tomatoes

4 plum tomatoes
48 haricots, or very thin green beans
¾ cup olive oil
½ cup red wine vinegar
1 Tablespoon Dijon mustard
Salt (try 1/8 teaspoon) and freshly ground pepper to taste

Slice off the top and bottom of each tomato. Remove the pulp with a spoon to create hollow cylinders; set aside.

Trim the stem ends of the green beans. Quarter horizontally; cut so that the green beans are an equal length, approximately four inches. Steam for 3 to 5 minutes or just until tender; do not overcook. Place 12 green beans or as many as will fit, in each tomato; arrange the tomatoes on a serving plate.

Combine the olive oil, vinegar, mustard, salt and pepper in a bowl or blender container; whisk or process until smooth. Drizzle 1 teaspoon of the vinaigrette over each tomato. Yield: 4 servings.