Cut 5-6 Carrots into chunks and clean 1/2 pound of green beans. Steam until desired doneness. Let cool.
In a blender put:
1 Tablespoon dijon
1/2 clove garlic
1 tsp honey
3 Tablespoon of good balsamic vinegar
Fresh cracked black pepper
Puree and slowly pour 1 cup of good extra virgin olive oil through pour hole with blender running. Add a little water to thin if necessary. Drizzle over carrots and green beans. Add more cracked pepper, sea salt and fresh chopped chives to garnish.