This citrus-y autumn salad is super quick, healthy and delicious. The key is to blanch the green beans to a nice crunchy texture — we love the thin French green bean varieties which add a touch of delicate refinement to the dish with their delicious & tender flavor.
Bring a pot of salted water to a boil and add the beans. Let boil for 2-3 minutes, testing to make sure not to overcook. Beans are done when they are crunchy to the bite but cooked. Immediately drain beans into a colander and plunge into an ice cold water bath to stop the cooking. When beans are cool, drain again, and allow to dry.
Toss the beans & vinaigrette in a medium bowl & mix well. Add the Ricotta Salata cheese and gently toss again and serve.