Green Bean Salad with Fontina Cheese

Bring a large pot of lightly salted water to a boil. Add the beans and set a timer for 2 minutes. Immediately pour the beans into a colander set under cold running water to stop the cooking process. Drain; let sit while you grate the cheese. Transfer the beans to a large bowl and add the cheese. Toss gently.

In a separate small bowl, whisk together the garlic and mustard. Add the lemon juice and whisk well. Slowly add the oil, whisking constantly.

Pour the dressing over the beans and cheese. Toss gently. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. 316 calories/serving; GL=1, Glycals=3