Dr. Nandi’s Green Bean Salad

Dr. Nandi’s Green Bean Salad

  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 3/4 teaspoon kosher salt (plus more for the water)
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 2 pounds green beans (trimmed)
  • 1 small fennel bulb (thinly sliced into half-moons (1 1/4 to 1 1/2 cups))
  • 3/4 cup walnuts (toasted and coarsely chopped)
  • 1 4- ounce log fresh goat cheese (crumbled)