Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Halve the fingerling potatoes lengthwise and slice the shallots. Combine them with whole garlic cloves in a bowl, drizzle with olive oil, and season with salt and pepper.

Spread the mixture on the baking sheet in a single layer and roast for 30-40 minutes, turning occasionally, until golden-brown and fork-tender.

Blanch green beans in boiling salted water for 2-3 minutes until bright green and tender-crisp.

Plunge the blanched green beans into ice water to stop the cooking process. Drain and pat dry.

Squeeze the roasted garlic from its skins and mix with mustard, chives, dill, and creme fraiche in a bowl. Season with salt and pepper.

Combine the roasted potatoes, shallots, and green beans in a mixing bowl. Add the dressing and toss gently to coat.

Serve warm or at room temperature, garnished with extra herbs if desired.