Pre-heat a large skillet until it's screaming hot
Add in the olive oil, green beans and tomatoes and DO not move for a few minutes until the veggies are starting to blister and tomatoes are starting to burst
Mix the veggies until all are getting equal heat, another 10 minutes until slightly charred
Add in the vinegar and salt, pepper
Finish with a squeeze of lemon
While beans are cooling slightly, make the dressing
In the jar of an immersion blender, add the eggs, garlic, salt, pepper, truffle seasoning, basil and oil
Place the immersion blender all the way to the bottom of the jar and start blending, without moving the blender
Once the mixture starts to emulsify, after about 10-15 seconds, slowly move the blender up to the middle and top of the blender cup, making sure all of the oil is incorporated
Blend for another 20-30 seconds until it's thickened and it look like mayo!
Plate the green beans and tomatoes in a large bowl and add 2 tablespoons of the dressing (to start, you can always add more, but you don't want the dressing to drown the green beans)
Plate the side dish on a large serving platter and squeeze some more lemon, if you'd like
This dish is great served warm, room temp or even cold!