Crispy Haricot Verts with Sherry Vinaigrette

In a small bowl, combine shallots, sherry vinegar, and sugar together. Set aside. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Add the haricots verts to the boiling water and cook for 4 minutes or until bright green and tender-crisp. Drain the haricots verts (green beans) and quickly plunge them into the ice water. Let sit for 2 minutes or until cool; drain. Pat dry and place in a large bowl. Drizzle olive oil over top and toss. Add the mint, tarragon, salt, pepper, and olive oil to the vinaigrette mixture. Whisk until well incorporated. Add half of the mixture to the bowl with green beans, toss to coat. Plate the green beans and add the remaining mixture to the top.