INGREDIENTS
1
Fennel, small bulb
2
lbs Green beans
1 1/2 tbsp
Dijon mustard
1/2 tsp
Black pepper, freshly ground
3/4 tsp
Kosher salt
1/3 cup
Olive oil, extra-virgin
2 tbsp
White wine vinegar
3/4 cup
Walnuts, toasted and coarsely chopped
1
log fresh goat cheese