Green Bean Salad With Pecans & Gorgonzola

• 1 teaspoon Dijon mustard
• 2 teaspoons apple cider vinegar
• 2 tablespoons scallions, thinly sliced (white & green parts)
• 2 -3 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 cup pecans, large pieces broken
• 2 lbs green beans, trimmed
• 3/4 cup gorgonzola, crumbled

1. In a medium saucepan, bring 1-2 inches water to boil.
2. Prepare a bowl with water & ice.
3. Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
4. Using a slotted spoon, transfer the beans to the icewater to stop cooking.
5. Once the beans are cool, place them on a flour sack towel to dry.
6. In a small bowl combine mustard & vinegar. Slowly whisk in oil.
7. Add salt & pepper to taste.
8. In a medium bowl, combine green beans & scallions.
9. Pour dressing over and stir to coat.
10. Sprinkle nuts & cheese on top.
11. Cover and chill for 15 minutes.
12. Serve chilled.

mustard, apple cider vinegar, scallions, olive oil, salt, fresh ground black pepper, pecans, green beans, gorgonzola

Taken from www.food.com/recipe/green-bean-salad-with-pecans-gorgonzola-245537 (may not work)