Marinate the shallots:
Place the shallots in a small bowl and pour in the vinegar, making sure to submerge the vegetable. Alternatively, you can place the shallots and vinegar in a sealable plastic bag, expulse the air, and seal the bag. This will ensure the shallot is completely submerged.
Plate the salad:
Place the green beans and the pecans in a large bowl. Pour the vinaigrette over the beans and pecans and toss well. Check for seasoning and adjust if necessary.
Blanch the green beans:
Prepare an ice bath by filling a medium size bowl with ice water. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add the green beans to the boiling water and allow to cook for 1 minute before plunging in the ice bath. When the beans are cool, remove from the water and pat dry. Set aside.
Garnich and serve:
Garnish with a sprinkling of lemon zest over the salad. Serve on a platter.