Fill a large pot with water and add a pinch of salt, bringing it to a boil. Once boiling, add the snake beans and cook for 6-7 minutes until tender and bright green. Transfer to an ice bath for 2-3 minutes.

In a medium bowl or jar, combine extra virgin olive oil, lemon juice, honey, and Dijon mustard. Whisk or shake until emulsified.

Drain the beans, season with salt and pepper, and place in a serving dish. Drizzle with the dressing and toss gently.

Sprinkle crushed walnuts over the top and serve immediately.