Cook 3/4 pound trimmed haricots verts in boiling water 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Place beans in a medium bowl; add 1/2 cup slivered red bell pepper. Combine 2 tablespoons chopped fresh chives, 2 tablespoons minced shallots, 2 tablespoons white wine vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring with a whisk. Drizzle vinaigrette over bean mixture; toss to coat.