In a small bowl, combine vinegar, shallots, sugar, mustard, salt, and pepper, whisking to blend. In a slow steady stream, add olive oil, whisking vigorously to emulsify.
Notes
Make-Ahead Tip: Vinaigrette can be made a day in advance and refrigerated in a covered container. Before serving, let come to room temperature, and whisk to blend.
Recipe by TeaTime Magazine at https://teatimemagazine.com/haricots-verts-and-artichoke-green-salad/