The potager tradition is strong among the Basques, whose local kitchen gardens often produce copious amounts of haricots verts.Plus: More Vegetable Recipes and Tips
In a pot of boiling salted water, cook the beans until tender, about 8 minutes. Drain and rinse in cold running water. Spread the beans on paper towels to dry.
Heat a large nonstick skillet. Add the ham and cook over high heat just until slightly crisp, about 1 minute. Transfer the ham to paper towels to drain.
In a large bowl, combine the sherry vinegar, salt and pepper. Whisk in the olive oil. Add the chives, shallot and basil and mix well. Add the beans, ham and cheese shavings to the bowl and toss gently. Serve at once.