Green Bean Salad with Goat Cheese, Almonds and Lemon Vinaigrette

For the Salad:

1 pound green beans

2 tablespoons crumbled goat cheese

2 tablespoons sliced almonds

For the Dressing:

¼ cup fresh lemon juice

1 small garlic clove, grated

¼ teaspoon sea salt, more to taste

Freshly ground black pepper

Cook green beans in simmering water on the stove for 4 minutes. Drain and place in an ice bath.
Make the dressing by combining Pompeian Robust Extra Virgin Olive Oil, black pepper, sea salt, grated garlic and lemon juice.
Drain and toss the chilled green beans with 2 Tablespoons dressing.
Top with 2 Tablespoons crumbled goat cheese and sliced almonds.