Green Bean, Walnut, and Blue Cheese Salad


1 lb tender green beans, stem ends removed
1 TBS Dijon mustard
2 TBS red wine vinegar
Salt and freshly ground black pepper to taste
3 TBS extra-virgin olive oil
1/2 cup walnut halves
4 oz blue cheese, crumbled

Bring a pot of water to a boil. Add green beans, and cook just until tender (about 4 minutes). Drain, and immediately run under cold water. Put on paper towels to dry. In a medium bowl, combine mustard, vinegar, salt and pepper. Whisk in the olive oil until emulsified.

Just prior to serving, toss green beans with vinaigrette. Plate dressed beans, and top with walnuts and crumbled blue cheese. 4 servings.