Place the sliced shallots and 1 1/2 tablespoons of olive oil into a cold skillet.  Heat the oil and the shallots over medium heat, stirring frequently until the shallots are golden brown and crispy - about 15 minutes.    Remove the shallots from the skillet to a paper towel and season with flaky sea salt.  The shallots will crisp up as they rest.

To the skillet, add the trimmed green beans and cook for 2 - 3 minutes.  Add the minced garlic and cook for another 2 minutes until the garlic is aromatic.  Add 1/4 cup of water to the skillet and cover the skillet with a lid.  Bring the water to a boil, then reduce to a simmer for 3 minutes.  The water will get soaked up by the green beans as well as evaporate, leaving the beans tender and crisp.   Remove from heat.

Meanwhile, prepare the Lemon-Dijon dressing.

In a mason jar or small bowl, combine 2 tablespoons olive oil, juice of half a lemon, half of the lemon zest, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Shake or stir well to combine.

Toss the green beans with the lemon Dijon vinaigrette and place them on a serving platter.  Top with the crispy shallots and remaining lemon zest.