Green Bean Salad

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2 pounds thin green beans cut into 2-inch pieces (4 cups)

1/4 cup olive oil

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/2 pound cherry tomatoes, halved (2 cups)

2 ounces fresh goat cheese, crumbled

Freshly ground black pepper

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