Directions

1. Make the vinaigrette by mixing together the shallot, vinegar, mustard, salt and pepper in a small bowl. Slowly pour in the oil and continue to whisk until well combined.
2. Place the salad greens, cherry tomatoes and parsley into a large salad bowl.
3. Steam the haricots verts until tender, about 12 minutes, and then add to the salad bowl.
4. Meanwhile, using a small skillet, toast the chopped walnuts for about 3 minutes over medium heat, stirring constantly, until fragrant.
5. Add the walnuts and the dressing to the salad and toss to coat. Serve immediately.