Start by blanching the fresh green beans. Prepare an ice bath by filling a large bowl with ice and cold water.
Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes.
Use a strainer to immediately transfer the green beans to the ice bath. Let them chill in the bath for 5 minutes.
Pat the green beans dry with a paper towel. Place them on a serving plate and give them a light sprinkle of salt and black pepper.
Drizzle on the dijon mustard dressing. Top with the crumbled blue cheese and toasted warm walnuts.
To make the dressing, whisk together the lemon juice and dijon mustard in a bowl. Whisk in the olive oil until the dressing is emulsified.
Add a pinch of salt and pepper along with the fresh chopped herbs. Whisk to combine.
Any extra dressing can be stored in the fridge for a few days, just give it a good stir before using.
