Green Bean and Walnut Salad

As I was making this scrumptious little dish, I couldn't help but think about going on a picnic...  This would be perfect!  There are a million versions of blanched green beans, but the Dijon really separates this one from the pack.  

1 lb fresh green beans, trimmed

1/4 cup walnut pieces, toasted and chopped very finely

3 TBSP finely chopped fresh flat leaf parsley

3 TBSP finely chopped red onion

1 TBSP walnut or olive oil

1 1/2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

Blanch the green beans for 4-5 minutes and then transfer them to an ice bath.  Transfer them to a medium serving bowl.  Toast the walnuts in a small, dry skillet over medium heat until they are fragrant and then chop them finely and transfer them to a small bowl.  Add the parsley and onion and stir to combine.  

In another bowl, whisk together the oil, vinegar, and mustard.  Toss the green beans with the dressing, top the walnut mixture, and season liberally with salt and pepper.  Serve!