This is a rather simple dish made from baked green beans. As long as the green beans are good, this is a wonderful dish. To us, it is always hit-or-miss when it comes to green beans. Some have very tough skins and no matter how long you cook them, the skin remains tough and you might as well throw them out. Other times, the green beans are very nice and just a little of cooking, either boiling, sautéing, or baking, makes them nice and sweet, slightly crunchy--no tough skin. When the green beans are good, our favorite way of cooking is to just bake them with olive oil and salt (about 30 minutes in 350F oven). Beans cooked this way are wonderful as is but we went a step further making them into a nice salad.
Dressing: This is my regular dressing. I finely chopped shallots (1 medium), Dijon mustard (2 tbs), honey (2 tbs), rice vinegar (3 tbs), salt and black pepper to taste. I drizzled in a good fruity olive oil while whisking vigorously. Because of the mustard, it will make an emulsion. I am not sure how much olive oil but I just taste every-now-and-then until it does not taste too acidic (probably 1/3 cup).
Just dress the baked green beans. My wife roasted whole almonds (4-5 minutes in a toaster oven). While they were hot, I sliced them and let if cool down. We sprinkled them on top as a garnish.
The acidity and slight sweetness of the dressing really enhances the baked green beans. The almonds add a nice crunch. Toasting them really adds to their flavor.