Haricot Vert & Goat Cheese Salad

1 lb. Haricot Vert or young Green Beans
2 oz. crumbly Goat Cheese

Dressing
2 Tbs Oakville's Sherry Garlic & Herb Mustard
3 Tbs Oakville's Champagne Vinegar
1 Tbs finely chopped Shallots
1/2 tsp Kosher Salt
3/4 cup Oakville's "Our House" Olive Oil
Fresh ground Pepper to taste

Trim the stem end of beans. In a large pot of salted boiling water, blanch beans and shock in ice water.

Drain and pat dry. This can be done ahead and beans kept in the refrigerator until ready to serve.

Dressing
Whisk together the mustard, vinegar, shallots and salt. Slowly drizzle in the oil, whisking constantly until the dressing is creamy.

Toss the beans and goat cheese in 3 Tbs of dressing just before serving. Extra dressing can be saved for up to 2 weeks in a refrigerator.

(Serves 4)