Feta, Mint, and Strawberry Salad with Green Beans and Pistachios

Don't judge a book by it's cover - the above image isn't very pretty, but this salad is delicious! I generally don't enjoy strawberries on their own - but they are incredible in this salad. This was really easy to make and a great summer salad. The recipe is from the Organic Seasonal Cookbook, which I received from a college friend as a Secret Santa gift. She knows me well :)

Salad:
1 lb 2 oz/500 g fine green beans
1 lb 2 oz/500 g strawberries
2-3 tbsp pistachios
1 small bunch fresh mint leaves
1 lb 2 oz/500 g feta cheese

Dressing:
2 tbsp raspberry vinegar (or strawberry or red wine vinegar)
2 tsp superfine sugar
1 tbsp Dijon mustard
pinch of salt
1/2 cup olive oil

1. To make the dressing, mix the vinegar, sugar, mustard, and salt together in a bowl until smooth. Slowly pour in the oil, whisking constantly until the mixture has emulsified. Cover and refrigerate until required.
2. Blanch the beans in a large saucepan of salted boiling water for 1-2 minutes, so that they retain plenty of crunch. Drain and quickly toss in a large, cool bowl. Hull and half the strawberries, then add to the beans. Stir in the pistachios and mint leaves. Toss the salad with enough of the dressing to coat lightly.
3. Break the feta cheese into chunks and scatter over the salad. Add a good grinding of pepper and serve immediately.