In a small bowl, whisk vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking continuously until dressing is emulsified. Add chives; set aside.
Bring large pot of lightly salted water to boil. Add beans; simmer 5 minutes or until crisp-tender. Drain; place in serving bowl. Toss with vinaigrette dressing.
Heat the oil in a medium-size skillet over medium heat. Add shallots, cranberries and garlic. Cook about 6 minutes or until softened. Pour over beans and toss. Top with Parmesan cheese and serve. Makes 8 servings.