Start by bringing a large pot of salted water to a boil. Once boiling, add the trimmed green beans and cook for about 3-4 minutes until they are bright green and tender-crisp.
While the green beans are blanching, thinly slice the radicchio and red onion. Set aside.
Once the green beans are ready, drain them in a colander and immediately plunge them into a bowl of ice water. Let them sit for a few minutes before draining again.
In a large mixing bowl, combine the cooled green beans, sliced radicchio, and red onion. Drizzle generously with honey mustard dressing and toss gently to combine.
Crumble the goat cheese over the top, sprinkle with chopped walnuts and sliced almonds, and add the fresh tarragon. Season with flaky sea salt to taste.
Transfer the salad to a serving dish, and it’s ready to impress your guests! Serve immediately or let it chill in the fridge.
