Green Bean Salad
9 ounces Green Beans -- 1/2" pieces
2 Tablespoons Champagne Wine Vinegar
1 Teaspoon Dijon Mustard
1 Teaspoon Honey
1/4 Cup Olive Oil
1/3 Cup Pecans -- toasted, coarsely broken
1/3 Cup Dates -- chopped or golden raisins or craisins
1 Ounce Gorgonzola Cheese -- crumbled
6 large Lettuce Leaves
Cook beans until just tender, drain and cool in cold running water. Dry.
Whisk vinegar, mustard, honey and a pinch of salt and pepper in a large bowl. Whisk in the oil until emulsified.
Add the beans, pecans, dates and cheese and gently combine with dressing.
Arrange lettuce leaves on salad plates, divide the salad among the leaves and serve.