Green beans with sweet mustard vinaigrette

We had these green beans along with beef stroganov last week while my grandfather was in town.  Toddlers, parents, grandparents and great-grandparents all approved.  

From The Tolerant Vegan

1 pound fresh green beans 
1/4 c. grape seed oil 
1 tbs whole grain mustard 
1 tsp honey or agave nectar 
1 tbs balsamic vinegar 
1 tbs fresh lemon juice

Wash the green beans and trim the stems
In a large pot, boil the green beans for 2-3 minutes, until the beans are tender
While the beans boil, fill a large bowl with cold water and 8-10 ice cubes
Once the beans are tender, remove them from the heat, drain, rinse with cold water and place into the ice bath letting the beans cool completely
While the beans cool, combine the grape seed oil, mustard, agave, balsamic vinegar and fresh lemon juice in a bowl and stir
Drain the beans and toss them in the vinaigrette