Bring a large pot of water to a rolling boil with 1 Tbsp salt. Fill a large bowl with ice water.
In a large bowl, toss shallot and vinegar; let stand.
In a small skillet, heat 2 Tbsp oil, garlic and rosemary over medium heat until garlic sizzles and begins to turn golden, about 2 minutes. Remove from heat and toss with almonds and zest. Add parsley and toss again.
Add green beans to the boiling water and cook until just tender, about 3-5 minutes. Using a slotted spoon, transfer beans to ice water. Once cool, remove and pat dry.
Whisk remaining oil into shallot mixture with about ½ tsp each salt and pepper, or to taste. Toss green beans with vinaigrette. Transfer to a serving dish and sprinkle with almond mixture.
