In large bowl whisk together mustard, vinegar, shallot and 1 1/2 teaspoons oil for dressing. Set aside.
In small skillet, heat 1 1/2 teaspoons oil over moderately high heat. Add pecans and salt to taste; sauté, stirring frequently, about 1 minute. Transfer to paper towel; coarsely chop when cool.
In large saucepan of boiling, salted water, blanch beans until just tender, about 3 minutes; drain and transfer to ice water. Stir until just cool. Drain well and add to dressing. Crumble blue cheese over beans and toss with half the nuts. Serve topped with remaining nuts.
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