12 ounces green beans
2 tablespoons Marcona skin-on almonds, crushed slightly
1 tablespoons rice bran oil
2 teaspoons minced garlic
2 tablespoons Katz white wine vinegar
2 tablespoons heavy cream
1 tablespoon Dijon mustard
1/2 tablespoon Triple Crunch Mustard
2 teaspoons honey
¼ teaspoon sea salt
1 tablespoons chopped fresh tarragon