Heat a small skillet over medium-high. Add sliced almonds; cook, stirring, until golden, about 4 minutes. Set aside. Heat canola oil in same skillet over medium-high. Add chopped garlic; cook 1 minute. Remove from heat; stir in white wine vinegar, heavy cream, Dijon mustard, honey, and kosher salt. Return skillet to heat; cook sauce over medium-high until slightly thickened, about 1 minute. Stir chopped fresh tarragon into sauce. Arrange blanched haricots verts on a serving platter. Drizzle with sauce; sprinkle with almonds.