Haricots Jaunes Salad with Pecans and Blue Cheese

Ingredients

• Kosher salt
• 1/2 lb. yellow French filet beans, cut into 1/2-
• inch pieces
• 1 Tbs. Champagne vinegar
• 1/4 tsp. Dijon mustard
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1/2 cup pecans, toasted and coarsely chopped
• cup dried cranberries
• 1-1/4 oz. (1/4 cup) crumbled blue cheese,
• preferably Danish
• 2 handfuls of arugula

Instructions

1. Bring a 4-quart pot of salted water to a boil. Boil the haricots jaunes until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)
2. Whisk the vinegar, mustard, and a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the arugula, haricots jaunes, pecans, cranberries, and blue cheese and gently toss to combine. Lightly season with salt and pepper.