GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
• In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute 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 in a colander.
• 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.