1/3 cup extra-virgin olive oil
1 tbsp tarragon leaves, finely chopped or 1 tsp dried tarragon
1/2 small red onion, finely diced
2 anchovy fillets, finely chopped
2 tsp Dijon mustard
250g green beans, trimmed
250g butter beans, trimmed
250g sugar snap peas
Combine oil, tarragon, onion, anchovy fillets and mustard in a jug. Season with salt and pepper. Set aside.
Bring a large saucepan of water to the boil. Add beans and peas and cook for 1-2 minutes or until bright green and just tender. Drain. Transfer to a serving bowl. Spoon dressing over beans and peas and serve immediately.