1 tablespoon yellow mustard
3 tablespoons honey
1/4 cup cider vinegar
Salt and ground black pepper
1 cup EVOO - Extra Virgin Olive Oil
6 scallions, sliced on bias
1 bunch radishes, sliced into thin rounds
Steam green beans in a covered pot with half an inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.
In a large mixing bowl, mix up the mustard, honey, vinegar, salt and black pepper with a whisk. Once the ingredients are well combined, drizzle the EVOO in a slow and steady stream while continuously whisking. Add the cooked and shocked beans to the bowl with the dressing along with scallion and radishes, and toss to coat.