Herb Salad With Goat Cheese and Cashews

Ingredients

• 4 cups (1 L) baby spinach (about 5 oz/300 g)
• 1 cup (250 mL) flat-leaf parsley leaves
• ½ cup (125 mL) cilantro leaves
• ¼ cup (50 mL) each of coarsely chopped chives, tarragon, basil and mint
• ½ lb (250 g) green beans, blanched*
• 2 tbsp (25 mL) sherry vinegar
• 1 small clove garlic, minced
• ½ tsp (2 mL) Dijon mustard
• ½ tsp (2 mL) salt
• 1/3 cup (75 mL) olive oil
• ½ cup (125 mL) coarsely chopped roasted, salted cashews
• 8 oz (250 g) goat cheese, crumbled