Prepare an ice bath with two trays of ice and cold water in a large bowl or pot. Place in the freezer while prepping the vegetables.

Zest and juice 2 lemons. Add 1 thinly sliced shallot and 1 thinly sliced Fresno chili to the lemon juice (about 6 tablespoons total juice). Set aside to quick pickle.

Bring a large pot of salted water to a boil. Trim 2 to 2.5 pounds of green beans. Blanch by size: large for 3 minutes, medium for 2 minutes, small for 1.5 minutes. Transfer immediately to the ice bath to chill for at least 5 minutes.

In a small bowl or jar, whisk together the reserved lemon juice (about 5 tablespoons), ¼ cup olive oil, ½ tablespoon fresh lemon juice, 1 tablespoon honey, ½ tablespoon Dijon mustard, 1 teaspoon garlic, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.

In a large bowl or serving dish, toss the chilled green beans with the pickled shallots and chili slices. Top with ¼ cup chopped pistachios, ⅓ cup chopped dill, and 8 to 10 chopped mint leaves. Drizzle with dressing and toss gently. Sprinkle with 1 ounce crumbled goat cheese just before serving.