Lightly steam beans until just tender. Set aside.
Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool.
Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended.
Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through.