Green Bean & Shrimp Salad

Vinaigarette:
1 Tbls red wine vinegar
1 tsp honey dijon mustard
1/2 tsp salt
1/8 tsp black pepper
3 Tbsp extra-virgin olive oil
2 Tbsp snipped fresh chives

Green Beans & Shrimp:
1 lb green beans, trimmed
2 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 1/2 pounds large shrimp, shelled and deveined
1/4 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
Snipped chives for garnish (optional)

Vinaigrette: In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified. Add chives; set aside.

Green beans and shrimp: Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes or until crisp tender. Drain and place in a large bowl. Toss with dressing; set aside.

Heat the 2 tablespoons oil in a large skilled over med-high heat. Add garlic and shrimp. Season with salt and pepper and cook about 2 mins per side or until cooked through.

To serve, toss tomatoes with the beans. Place on a serving platter. Scatter shrimp and feta over the top. Garnish with snipped chives.