• 1 pound fresh green beans
• 2 tablespoons finely minced shallots
• 1 garlic clove, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons champagne vinegar
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon Freshly ground black pepper
• 1 cup sliced cherry tomatoes
• 1/3 cup chopped, toasted walnuts
• 1/4 cup crumbled feta

Fill a large pot with salted water. Bring water to a boil; add green beans. Cook green beans in boiling water until crisp-tender, about 3 minutes. Transfer beans to a bowl of ice water to stop cooking, then drain and let cool. Cut beans in half crosswise and set aside.

In a small bowl, combine shallots, garlic, Dijon, vinegar, salt, and pepper. Slowly whisk in olive oil. Set vinaigrette aside.

In a large bowl, combine green beans with tomatoes and walnuts. Crumble over cheese and serve at room temperature or slightly warmed.