Haricot Verts Salad with Olives in Creme Fraiche Dressing

HARICOT VERTS SALAD WITH OLIVES IN CREME FRAICHE DRESSING  serves 4
from Tyler Florence's book Tyler's Ultimate

1 pound frozen haricot verts (use fresh when in season, use frozen otherwise)
1 cup creme fraiche
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 cup pitted kalamata olives
1/2 tsp dried dill (use fresh when in season)
salt
freshly ground black pepper

--  Bring large pot of salter water to a boil.  Fill a large bowl with ice water.  Add beans to boiling water, 1-2 minutes, until they turn bright green.  Remove and shock in bowl of ice water and then drain well.

--  In a mini-food processor combine the creme fraiche, lemon juice, olive oil, dill, salt and pepper and blend until smooth.

--  In a large serving bowl add the olives to the beans, toss with the dressing and serve with an additional sprinkle of freshly ground black pepper