This recipe is directional more than specific ingredients and quantities.

 For four persons:

Drop ½ pound of haricot verts into boiling water.  Cook for about 5-7 minutes.  Drain and cool beans.  When just warm, mix with 2-3 T. vinaigrette dressing.   When beans have marinated several hours, divide into four “piles” on four salad plates.  Lay over the top of each pile, two pieces of roasted red pepper (I just buy them in the jar, but you can, of course, use ones you roast yourself).  Place a dollop (about 3 T.) of garlic boursin cheese on top of the roasted red pepper.  Sprinkle the cheese with a mixture of fresh chopped herbs (I use basil, parsley, and thyme).  Scatter 6-7 Kalamata olives around the bean pile.  Very tasty mix of flavors and very colorful.