Blanch haricot verts in boiling salted water until they brighten in color, about 1-1 ½ minutes. Then shock in an ice water bath. When they are cool, remove, pat dry and reserve. Place mayo, mustard, vinegar, lemon juice, garlic in blender. While blender is running, slowly drizzle oil until dressing is smooth and thick. Season with salt and pepper to taste. Toss salad ingredients with dressing and serve on chilled plate.