Directions

• In a medium pot, bring 4 quarts of water and 1 1/2 tbsp Kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. Once the water boils, add 1/2 the green beans and cook until they are bright green (this should take about 45 seconds). Using a spider strainer or regular strainer, remove the green beans and plunge into the ice bath. Repeat with remaining green beans. Drain the green beans then place onto another plate lined with a few sheets of paper towel. Blot the green beans dry gently. They don’t need to be bone dry, but less moisture will make the dressing cling better. Cut the green beans into 1/4 inch pieces and add them to a bowl with the sliced tomatoes. Slice the mozzarella balls into coins and add to the bowl. Slice the basil into ribbons and add to the bowl.
• Make the dressing by whisking the honey, Dijon, and balsamic vinegar together, then slowly drizzle in the olive oil, while whisking continuously. Season the dressing with Kosher salt and black pepper to taste.
• Dress the salad and toss. Season to taste with Kosher salt and pepper.