Fill a large with ice and cold water and set aside. Fill a large pot with water and bring it to a boil. Once boiling add a good amount of salt (about a tablespoon) to the water. Add in the green beans and cook for 3-5 minutes, they should turn bright green. Remove the green beans from the pot with a strainer and immediately plunge them into the ice water. Once they are no longer warm, remove them from the ice water onto a clean dish towel and pat them dry.

Put the green beans into a serving bowl along with the the crumbled feta cheese and toasted almonds. 

In a small jar or glass measuring cup, add the lemon zest, juice, dijon, maple syrup, olive oil, salt and pepper. Shake or whisk until well combined. Pour some of the vinaigrette over the salad and stir everything together. Taste for seasoning and add more salt, pepper and vinaigrette to the salad as needed. You may find that you don’t need all of the vinaigrette, just save it for a different salad.