Green Bean and Mushroom Salad à la Danoise

Cook green beans in boiling salted water to cover until crisp-tender, about 7 minutes; drain. Place in large bowl of ice water 5 minutes; drain; dry on paper toweling. Refrigerate covered.

Combine mushrooms, vinegar and oil; let stand 30 minutes.

Meanwhile, make Mustard Sauce.

Combine green beans and mushrooms in serving bowl; top with Mustard Sauce; toss gently to coat. Garnish with cheese, dill and radishes.