Green Bean Salad

1 pound fresh green beans, trimmed ends and whole
1 shallot, minced
1 teaspoon fresh thyme, minced
1 clove garlic, minced
1/3 cup freshly grated Parmesan cheese
Bib lettuce leaves
Cherry tomatoes
Black olives
Anchovy filets
Dill pickle slices or spears
Dressing:
8 tablespoons olive oil
4 tablespoons wine vinegar
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon honey
Steam green beans until they are not quite tender, al dente, and shock in cold water to end cooking.
Toss with minced garlic, shallot, fresh herbs and Parmesan cheese. .Store in a covered container, keep cool until serving time. Mix remaining ingredients to make the dressing and store in a screw top container until ready to serve. This salad travels well. In a covered container that will snugly accommodate all ingredients, arrange beans on lettuce and garnish with tomatoes, olives, anchovies and pickle. Keep refrigerated or cool until serving. Pour dressing over all just before serving