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Kosher salt
1/2 lb. trimmed haricots verts, cut into 1/2-inch pieces
1 Tbs. Champagne vinegar
1/4 tsp. Dijon mustard
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
1/2 cup pecans, toasted and coarsely chopped cup dried cranberries
1-1/4 oz. (1/4 cup) crumbled blue cheese, preferably Danish
6 large Bibb lettuce leaves
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