1. Cook beans 5 minutes or until crisp-tender in boiling water with 1 3/8 teaspoons salt. Drain and plunge beans into ice water. Drain and pat dry.
2. Combine remaining 1/8 teaspoon salt, chives, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Add beans to mustard mixture; toss. Divide beans evenly among 4 plates; top each serving with 1 1/2 teaspoons almonds.