Instructions

• Bring a large pot of salted water to a boil and place a bowl of ice water nearby.
• Add the green beans to the boiling water and blanch for 2 minutes. Using a slotted spoon or tongs, transfer the beans immediately to the ice water and leave until completely cool, about 1–2 minutes.
• Drain the beans thoroughly and pat dry on paper towels.
• In a large bowl, toss the cooled beans with the radicchio and the scant ¼ cup thinly sliced red onion. Add a few spoonfuls of the Honey Mustard Dressing to lightly coat the mixture, reserving additional dressing for drizzling.
• Arrange the tossed mixture on a platter. Crumble the 2 ounces goat cheese into small dollops over the salad, then sprinkle with the 2 tablespoons chopped walnuts, 2 tablespoons sliced almonds, and the ¼ cup tarragon (roughly chopped if desired).
• Drizzle with the remaining Honey Mustard Dressing, season to taste with flaky sea salt, and serve.