15 Min

• 10 oz Green Beans
• ½ head Lettuce, roughly chopped
• 1/2 cup crumbled Blue Cheese
• 1 pint Cherry Tomatoes, quartered
• 1 clove Garlic, minced
• 1  Shallot, minced
• 2 tsp Dijon Mustard
• 2 Tbsp White Wine Vinegar (or White Balsamic Vinegar)
• 1/2 cup Olive Oil
• Salt and Pepper
• 1/4 cup Toasted and Chopped Nuts (optional)

Bring a medium pot of salted water to a boil. Cook green beans for about 5 minutes; then drain and run under cold water.

Whisk together shallot, garlic, mustard, vinegar, olive oil, salt and pepper.

In a large bowl, toss green beans, lettuce and blue cheese with dressing to coat. Transfer to a serving dish or bowl and top with chopped nuts, tomatoes and more crumbled blue cheese, if desired.