Green Bean, Bell Pepper and Cherry Tomato Salad

1. In a clean pint-sized jar, combine shallots, garlic, vinegars, salt, pepper, dijon mustard and olive oil. Shake until well combined and slightly thickened. Let stand at room temperature at least 30 minutes for flavors to blend.
2. Set aside 2 tablespoons of chopped almonds. In a large bowl, combine the rest of the almonds, green beans, red bell peppers, cherry tomatoes and fresh parsley. Pour vinaigrette over the salad and stir well to combine. Garnish with the reserved 2 tablespoons chopped almonds. Salad may be served immediately or covered and refrigerated up to 2 hours.