Green Bean Salad With Walnuts, Fennel, and Goat Cheese

Love this salad.  Our neighbor, Susan Yeagy (Bennett) made this for us when we used to get together for Christmas Eve. I highly recommend it anytime, but it's a great holiday salad that will wow your guests!

Serves 8-10 people

Ingredients

1 1/2 Tbsp Dijon Mustard

2 Tbsp white wine vinegar

3/4 tsp kosher salt, plus more for the water

1/2 tsp freshly ground black pepper

1/3 c. extra-virgin olive oil

2 pounds fresh green beans, trimmed and cut into 1 inch or so pieces

1 small fennel bulb (1 1/4 - 1 1/2 cups) thinly sliced into half-moons

3/4 c. toasted walnuts, coarsely chopped

1 4 oz container crumbled goat cheese

Directions

1. In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until emulsified. Set aside
2. Bring a large saucepan of salted water to a boil. Add the green beans and cook just until tender (about 3-4 minutes), Drain and run cold water to cool them. Best to undercook them so they don't get mushy. set aside until you're ready to assemble.
3. In a large bowl, toss the green beans, cut fennel, toasted walnuts together. Add the goat cheese and the dressing just before serving. Toss well.

Serve at room temperature or chilled.