1 pound fresh green beans
8 oz Fontina cheese, cut into very thin strips
1 clove garlic, crushed
1/2 tsp Dijon mustard
1/2 cup olive oil
1/4 cup lemon juice
salt & pepper to taste

Wash beans and remove strings. Cook beans in a small amount of boiling water 10 to 12 minutes or until crisp-tender; drain. Rinse beans with cold water; drain. Combine beans and cheese in a large bowl & set aside.

Combine garlic & mustard in a bowl; gradually add olive oil and lemon juice; beating with a wire whisk until blended. Pour over bean mixture; toss. Sprinkle with salt & pepper to taste. 4 to 6 servings.