Wash 250 grams of French beans thoroughly and trim the ends. Boil water in a large pot, add a pinch of salt, and blanch the beans for 3-4 minutes until they are tender yet crisp. Drain and immediately transfer the beans to a bowl of ice-cold water to stop the cooking process. Drain again and set aside.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, 1/2 teaspoon of crushed garlic, salt, and pepper to taste. Mix well and set aside.
In a large mixing bowl, combine the blanched French beans, 50 grams of crumbled goat cheese, and 1/4 cup of chopped walnuts. Pour the dressing over the salad and toss gently to coat evenly.
Refrigerate the salad for 30 minutes to allow the flavors to meld. Before serving, garnish with a handful of chopped fresh parsley or coriander leaves.