Green Beans with Toasted Pecans, and Blue Cheese

1  teaspoon Dijon mustard
1  tablespoon cider vinegar
2  tablespoons finely chopped shallots (or finely chopped onion and 1 clove minced garlic)
3  tablespoons olive oil
1-1/2  cup pecans
2  pounds green beans
4-1/2 ounces blue cheese

In a large bowl whisk together mustard, vinegar, shallot, and 1-1/2 tablespoons oil to make dressing. In a small heavy skillet heat remaining 1-1/2 tablespoons oil over moderately high heat until hot. Sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.

Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.

Serve beans at room temperature topped with remaining nuts.

Serves 6
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