Make the CITRUS VINAIGRETTE. In a medium-sized bowl, whisk the orange juice, vinegar, honey and Dijon until well combined.

While whisking constantly, drizzle in the olive oil in a slow, steady stream to emulsify.

Season with salt and pepper, to taste; set aside.

Make the GREEN BEANS. Bring a large pot of generously salted water to a rolling bowl and prepare an ice bath.

Carefully add the green beans and cook until tender, about 3 ½ minutes.

Using a spider, immediately transfer the green beans to the ice bath.

Once cool, transfer the beans to a paper towel-lined sheet pan to dry.

Place the beans in a large bowl, add the dressing, whisking if necessary to re-emulsify it, and toss to combine; refrigerate, tossing every now and then, until ready to serve.

To serve, place the greens onto a serving platter and spoon any excess dressing over the top.

Sprinkle the pecans and pomegranate arils over the top.

Crumble the cheese and scatter it over the green beans.

Zest the orange over the top, add a light sprinkling of flaky sea salt and freshly ground black pepper, and serve immediately.